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 POT HEARTY SOUP

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PESTO TOMATO TORTELLINI SOUP:
1 28 oz crushed tomatoes
1 28 oz diced tomatoes
1 28 oz tomato sauce
1 yellow onion
3 cloves garlic
2 tbsp olive oil
1 ½ cups chicken broth
1 cup cream, half and half
1 lb refrigerated tortellini
1 lb chopped frozen spinach
3 heaping tbsp store bought pesto

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