What you need,
4 cups of low sodium chicken stock + 2 cups water
1 pkg. fresh cheese tortellini
2 cups tiny tomatoes, halved
1/3 cup sundried tomato pesto
¼ cup heavy cream
½ cup basil, thinly sliced
Salt & Pepper to taste
Parmesan cheese for topping, optional
In a large pot bring the chicken stock and water to a boil
Add the tortellini and cook for 5 minutes. Add the tomatoes and cook for 3
minutes more. Stir in the pest and cream and cook for another 3 minutes until
everything is hot and the tortellini is tender.
Remove the soup from the heat and stir in the basil. Season
the soup to taste with salt and pepper.
Ladle the warm comforting soup into a bowl, and then top with
Parmesan cheese if you want, and stuff it in your face.
Jen of My Tiny Oven
