Tomatoe and Tortellini Soup

32 ounce carton low-sodium chicken broth

9 ounce package refrigerated cheese-filled tortellini

1 cup cherry tomatoes , sliced in half

⅓ cup good quality sun-dried tomato pesto

¼ cup heavy cream

salt and pepper

red pepper flakes , optional

chopped fresh parsley

In a medium pot, bring the chicken broth to a boil.

Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender.

Add in tomatoes and continue to cook for another 1 to 2 minutes until tomatoes have just softened.

Stir in the pesto and cream.

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.

Ladle into bowls and sprinkle with some fresh parsley.

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