Cheese and Spinach tortellini soup- comfort lunch for a winter day

Ingrediants:

Cheese and spinach tortellini (refrigerated)- 10 oz

Chicken broth- 32 oz, low sodium

Onion- 1 small, diced

Garlic- 2, crushed

Sundried Tomato pesto- 5-6 oz

Cherry tomato- 1 cup , halved

Parsley- 1 tbsp, finely chopped

Heavy cream - 1/2 cup

Chilli red flakes- 1/4 tsp (optional)

Pepper powder- a pinch

Salt- to taste

Preparation:

Add 2 tsp of Olive oil to Dutch oven(or any heavy pan) on medium heat.

Add onion and garlic, saute for 2 mts. Don’t let it brown.

Then add the chicken broth and let it boil.

Add the tortellini, cook till tender, usually takes 5-6 mts.

Add the tomato pesto.

Stir in the cream

Adjust salt, and add the pepper, red flakes and parsley.

Have the soup with a good crusty bread.

PS: You can also make do with tortellini pasta, heavy cream, tomato pesto!

Variations: You can try

- Cheese tortellini with or without fresh spinach( spinach added prior to cream)

- Cooked shredded chicken ½ (Prior to adding cream)

- Spinach and sautéed mushroom (Prior to adding cream)

- Sausage- best is sweet Italian sausage. Saute sausage first with onion & garlic, take it out of the pan and then add them towards the end prior to heavy cream.