Chicken Soup With Tortellini And Pesto

• 4 cups water
• 4 cups chicken broth
• 1 green onion, thinly sliced
• 1 1/2 cups tortellini (refrigerated or frozen)
• 1 -2 cup cooked chicken (chopped or shredded)
• salt and pepper, to taste
• 2 ounces basil pesto
• parmesan cheese, to garnish

1. In a large Dutch oven or heavy saucepan, bring water and broth to a boil.
2. Add sliced green onion and tortellini. Cook until tortellini is tender, about 10 minutes.
3. During the last 2 minutes of cooking, add chicken. Season soup with salt and pepper.
4. Ladle into bowls, then swirl in a dollop of pesto (about 1 teaspoon). Top generously with freshly grated Parmesan cheese.
5. Tip: For extra kick, substitute 1-2 cups spicy chicken sausage, crumbled and cooked. Or make it vegetarian with 1-2 cups fresh mozzarella balls (known as bocconcini) and 4 cups vegetable broth.

water, chicken broth, green onion, tortellini, chicken, salt, basil pesto, parmesan cheese

Taken from www.food.com/recipe/chicken-soup-with-tortellini-and-pesto-496557 (may not work)