Pesto And Tortellini Soup - cooking recipe

Ingredients

1 (9 ounce) package fresh cheese tortellini
3 (14 ounce) cans chicken broth
1 (7 ounce) jar roasted red peppers, drained and slivered
3/4 cup frozen green pea
3 -4 cups fresh spinach, washed and stems removed
1 -2 tablespoon pesto sauce or 1/4 cup grated parmesan cheese

Preparation

Cook tortellini according to package directions, drain.
Meanwhile, boil broth over high heat in covered Dutch oven.
Add cooked tortellini, peppers and peas; return broth to a boil.
Reduce heat to medium and simmer 1 minute.
Remove from heat; stir in spinach and pesto.