Festive Tortellini Soup
Total: 10 min
Active: 10 min
Yield: 8 servings
Ingredients:
6 cups chicken stock
One 1-pound bag of frozen peppers and onions
1/4 cup sun-dried tomato pesto
2 cups shredded rotisserie chicken
One 20-ounce package of fresh green and white tortellini
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
Parmesan, for shaving
10 to 12 fresh basil leaves
1/4 cup chopped fresh parsley
Directions:
Add the stock, frozen peppers and onions, and pesto to a large pot and bring to a boil. Add the chicken and tortellini, then cook until al dente, 3 to 5 minutes.
Add the heavy cream and continue to cook for 2 to 3 minutes to let the flavors meld. Season with a pinch of salt and plenty of black pepper, then stir in the tomatoes.
Serve in bowls, garnished with Parmesan shavings, basil leaves, and parsley.
Recipe courtesy of Food Network.com
