Ingredients

The following ingredients have 4 Servings
  • 32 ounce carton low-sodium chicken broth
  • 9 ounce package refrigerated cheese-filled tortellini
  • 1 cup cherry tomatoes (, sliced in half)
  • 1/3 cup good quality sun-dried tomato pesto
  • 1/4 cup heavy cream
  • salt and pepper
  • red pepper flakes (, optional)
  • chopped fresh parsley

Instruction

  • In a medium pot, bring the chicken broth to a boil.
  • Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender.
  • Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have just softened.
  • Stir in the pesto and cream.
  • Taste and adjust with a little bit of salt and pepper, if necessary. And a pinch of cracked red pepper flakes for a little kick, if desired.
  • Ladle into bowls and sprinkle with some fresh parsley.