Chicken Soup With Tortellini And Pesto - cooking recipe

Ingredients

4 cups water
4 cups chicken broth
1 green onion, thinly sliced
1 1/2 cups tortellini (refrigerated or frozen)
1 -2 cup cooked chicken (chopped or shredded)
salt and pepper, to taste
2 ounces basil pesto
parmesan cheese, to garnish

Preparation

In a large Dutch oven or heavy saucepan, bring water and broth to a boil.
Add sliced green onion and tortellini. Cook until tortellini is tender, about 10 minutes.
During the last 2 minutes of cooking, add chicken. Season soup with salt and pepper.
Ladle into bowls, then swirl in a dollop of pesto (about 1 teaspoon). Top generously with freshly grated Parmesan cheese.
Tip: For extra kick, substitute 1-2 cups spicy chicken sausage, crumbled and cooked. Or make it vegetarian with 1-2 cups fresh mozzarella balls (known as bocconcini) and 4 cups vegetable broth.