Ingredients:
1 litre of chicken broth
1 package refrigerated tortellini (we suggest cheese filling)
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
Method:
1. In a medium pot, bring the chicken broth to a boil.
2. Add in the tortellini, then reduce heat to a simmer and cook for 7 minutes until pasta is almost tender.
3. Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have just softened.
4. Stir in the pesto and cream.
5. 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.
6. Ladle into bowls and sprinkle with some fresh parsley.
