Step 1

Heat butter over medium/high heat in a large dutch oven or stock pot. Add in the diced onion and cook for 3-4 minutes, stirring occasionally. Add in the garlic and saute for 30 seconds until the garlic and onion are translucent and fragrant.

Step 2

Add the chicken broth, pesto, and tomatoes, stirring to combine.

Step 3

Bring the soup to a boil and then reduce heat to low, stirring in the tortellini.

Step 4

Season with salt and pepper to taste.

Step 5

Set to simmer and cook for approximately 7 minutes or until the tortellini is al dente.

Step 6

Stir in the cooked chicken, spinach, and white beans.

Step 7

Stir to combine and allow to simmer until the spinach is wilted to your liking.

Step 8

Garnish with parmesan and serve.

Step 9

Enjoy!