Pesto Tortellini and Spinach Soup

This pesto tortellini and spinach soup recipe, using homemade chicken broth, was quick and simple to prepare. We all enjoyed this tortellini soup recipe and thought it paired nicely with a loaded Caesar salad and some crusty, freshly baked bread slathered in butter.

Pesto Tortellini and Spinach Soup

Ingredients:

• 8 cups homemade chicken broth or vegetable broth
• 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

How to Make Pesto Tortellini and Spinach Soup:

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.