- 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
Heat 1-2 tablespoons of olive oil in a dutch oven on medium heat.
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.
Stirring frequently, sauteé for 5-7 minutes or until the onion is translucent.
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.
Remove the oregano sprig and garlic clove from the dutch oven after the wine cooks down.
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.
Taste the broth and determine if you need to adjust the flavors by adding additional pesto, salt, or pepper. Remove the Parmesan rind.
Add the tortelloni to the soup and let simmer for the cook time designated on it’s package.
Serve with topped with grated parmesan cheese and fresh oregano and enjoy!