Pesto Tortellini and Spinach Soup
Servings 4
Equipment
- Large Dutch oven
Ingredients
- 8 cups homemade chicken broth or vegetable broth for a vegetarian version
- 1-2 tsp chicken bullion granules to taste
- ½ tsp dried basil
- Pinch of crushed red pepper flakes to taste
- 1 package of fresh tortellini whatever flavor you like - we used pesto
- 1 cup fresh spinach chopped
- Sea salt and freshly cracked black pepper to taste
Instructions
- Pour chicken broth into a large Dutch oven.
- Add bullion, dried basil, and crushed red pepper flakes, and bring to a boil over medium-high heat.
- Add tortellini and cook per instructions.
- Add spinach right before the tortellini is finished cooking.
- Taste and season with sea salt and freshly cracked black pepper, to taste.
- Serve immediately and enjoy.