15-Minute Tomato and Tortellini Soup

• Produce

  • 1 heaping cup Cherry tomatoes
  • 1 Parsley, fresh

• Canned Goods

  • 1 carton Chicken broth, low-sodium

• Condiments

  • 1/3 cup Sun-dried tomato pesto, good quality

• Pasta & Grains

  • 1 package Cheese-filled tortellini, refrigerated

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Salt and pepper

• Dairy

  • 1/4 cup Heavy cream

Found on bellyfull.net

Description

Ingredients

• • 1 carton (32 ounce) low-sodium chicken broth
• • 1 package (9-ounce) refrigerated cheese-filled tortellini
• • 1 heaping 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

Directions

• 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 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.