Step 1

Finely chop the onion, carrot and celery, then mince the garlic. Heat olive oil in a deep saucepan over medium heat. Add chicken mince and cook until lightly browned. Next, add onion, carrot, celery and garlic; sauté for 5 minutes, or until softened.

Step 2

Add the pesto, salt and pepper and cook for another 2 minutes. Then add the stock, cream and tortellini. Cook for 2 minutes or as per packet instructions, then and the spinach and cook until wilted. Remove from heat and divide between plates. Garnish with basil leaves and serve.