1. Heat a Dutch oven over high heat. Add oil;
swirl to coat. Add chicken; cook 4 minutes,
browning on all sides. Add garlic; cook 30
seconds. Add stock; bring to a boil. Add
tortellini; reduce heat to medium, and simmer 6
minutes or until tortellini are done. Stir in
spinach, salt, and pepper. Divide soup among 6
bowls; top evenly with tomato and pesto.
