Pesto and Tortellini Soup

1 package (19 ounces) of frozen cheese tortellini
3 cans of (14 ounces each) of chicken broth
One 12 ounce jar of roasted red peppers, drained and slivered
3/4 cup of frozen green peas
One 6 ounce bag of baby spinach, washed and stems removed
1 to 2 tablespoons of pesto or 1/4 cup of grated Parmesan cheese

Cook the tortellini according to package directions.

While the pasta is cooking, bring broth to a boil over high heat in a covered Dutch oven.

Add the cooked tortellini, peppers and peas, return broth to a boil.

Reduce the heat to medium and simmer for 1 minute.

Remove the soup from heat, stir to spinach and pesto or grated Parmesan cheese.

Makes 6 servings