"A quick and easy soup with the brightness of lemon and the savory flavor of chicken tortelloni"
lemony pesto soup with chicken tortelloni
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Prep time 10mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespoon olive oil
- 1/2 diced small yellow onion
- 1 sliced in rounds large carrot
- 5 slices lemon
- 1 sprig fresh oregano
- 1 clove peeled garlic
- 1/2 cup dry white wine
- 3 cups chicken stock
- 1 cup water
- 3 tablespoons homemade or store bought pesto
- 1/2 cup chiffonade baby spinach
- 1 rind Parmesan
- 1 package storebought Chicken tortelloni (or your favorite filling)
- kosher salt
- black pepper
Method
Step 1
Heat 1-2 tablespoons of olive oil in a dutch oven on medium heat.
Step 2
When the oil is hot, add: diced onion, sliced carrot rounds, lemon slices, garlic clove, and oregano sprig to the dutch oven. Season with salt and pepper.
Step 3
Stirring frequently, sauteé for 5-7 minutes or until the onion is translucent.
Step 4
Add the dry white wine to the dutch oven. Cook for 3-4 minutes on medium-high heat until the wine cooks down, stirring frequently.
Step 5
Remove the oregano sprig and garlic clove from the dutch oven after the wine cooks down.
Step 6
Lower the heat and stir in chicken stock, water, pesto, spinach, and parmesan rind to the vegetable mixture. Let simmer for 10 minutes, stirring occasionally.
Step 7
Taste the broth and determine if you need to adjust the flavors by adding additional pesto, salt, or pepper. Remove the Parmesan rind.
Step 8
Add the tortelloni to the soup and let simmer for the cook time designated on it’s package.
Step 9
Serve with topped with grated parmesan cheese and fresh oregano and enjoy!