Chicken, Tortellini, And Chicken Soup With Pesto

Our store was out of pesto, so I had to make some.  Please see next recipe.

I also forgot the salt.  If you are using a lot of pesto, you won't need it.  If it's just a tiny amount, you might want a little salt.

2 teaspoons canola oil

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

4 garlic cloves, minced

4 cups unsalted chicken stock (such as Swanson)

1 (9-ounce) package whole-wheat cheese tortellini

1 (5-ounce) package spinach

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup diced seeded tomato

1/4 cup refrigerated pesto (such as Buitoni)

1. Heat a Dutch oven over high heat. Add oil; swirl to coat. Add chicken; cook 4 minutes, browning on all sides. Add garlic; cook 30 seconds. Add stock; bring to a boil. Add tortellini; reduce heat to medium, and simmer 6 minutes or until tortellini are done. Stir in spinach, salt, and pepper. Divide soup among 6 bowls; top evenly with tomato and pesto.

From Cooking Light.