This soup is hearty enough to make a meal on its own with just a hunk of warm, fresh bread for accompaniment. If you’re looking to get more green vegetables in your life, you can stir in some frozen spinach with the tortellini for a quick simmer.

Chicken Tortellini Soup

Saute in a drizzle of olive oil:

2 c. diced onions
2 c. diced celery
1 c. diced carrots
½ lb chopped kielbasa or other smoked sausage
1 tbsp minced garlic
2 tsp Italian seasoning
1 tsp sugar
1 tsp salt

When the vegetables are soft and just starting to brown, deglaze the pan with a few tablespoons of sherry or other white cooking wine. Stir in 6 cups of chicken broth and bring to a boil. Add in:

2 cups of cooked chicken
2 cups of fresh or frozen tortellini

Simmer for about 5-10 minutes, or until the tortellini are tender. Stir in a few tablespoons of pesto just before serving.