In a medium stock pot, bring 2 cups of bone broth to a boil. Add in pre-cooked protein. Add in the dry content of the Pesto Pasta Quinoa Cup. Reduce heat to a simmer, stirring frequently for 5-7 minutes.
Remove pan from heat and stir in 1.5 Tbsp. of parmesan, reserving the remaining amount as a garnish. Add salt and pepper to taste. Ladle into a soup bowl, sprinkle with parmesan, garnish with basil, and enjoy!
Delicious Vegan Enchiladas with Chipotle Quinoa, Green Chile, Mushrooms and Daiya Cheese!