15-Minute Tomato and Tortellini Soup

1 carton (32 ounce) low-sodium chicken broth
1 package (9-ounce) refrigerated cheese-filled tortellini
1 heaping cup cherry tomatoes, sliced in half
1/3 cup good quality sun-dried tomato pesto
1/4 cup heavy cream
salt and pepper
red pepper flakes, optional
chopped fresh parsley


  1. In a medium pot, bring the chicken broth to a boil.
  2. Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender. Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have softened. Stir in the pesto and cream. Taste and adjust with a little bit of salt and pepper, if necessary. And a pinch of cracked red pepper flakes for a little kick, if desired.
  3. Ladle into bowls and sprinkle with some fresh parsley.

Traditional basil pesto can be substituted for the sun-dried tomato, which is also delicious!
Vegetable broth can be substituted for the chicken broth for a vegetarian soup.

Original Recipes: 15-Minute Tomato and Tortellini Soup @ bellyfull.net

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