Directions

1. 1. Cook the cheese tortellini in boiling salted water as per package directions. Drain and set aside until ready to serve.
2. 2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the carrot, celery and onion, and sauté for 5 minutes or until the vegetables are slightly soft.
3. 3. Add in the chicken stock and simmer for 15 to 20 minutes until vegetables are cooked through.
4. 4. Remove the pot from the heat. Add the spinach and the pesto, stirring until spinach wilts.
5. 5. To serve, divide tortellini among the bowls. Spoon the soup over the tortellini, squeeze in a wedge of lime, and top with grated Parmesan cheese.