Pesto Tortellini Soup

This 5-Ingredient Pesto Tortellini Soup is super quick and easy to make. Plus this hearty soup is full of the most amazing flavor!

This Pesto Tortellini Soup is only 5 ingredients and is super quick to make. It's perfect to throw together on the stove after a long day and makes a delicious Meatless Monday option (if you use veggie broth) or on a chilly night when you need something hearty quickly. This recipe is great for soup season and has two of my favorite things: tortellini and pesto. Tortellini are just pillows of cheesy goodness and the pesto gives freshness, creamy deliciousness.

If you're look for other quick and easy recipes, check out my Air Fryer Naan Pizza and Apple Brie Salad.

Why You'll Love this Recipe

Quick and Easy! This recipe is so easy to throw together in under 15 minutes in just a few simple steps! And you can use any type of store-bought tortellini you like. 

Only 5 Ingredients and One Pot! It doesn't get simpler than this! Also, can easily be tweaked to your preference.

Hearty Deliciousness! This comforting soup is loaded with spinach and a variety of fresh veggies can be added. Plus, the tasty cheese tortellini is delicious with the broth and parmesan cheese.

Ingredient Notes

Cheese Tortellini - Fresh cheese stuffed tortellini gives the soup a nice cheesy flavor in each bite. But other varieties can also be used.

Stock - use a high quality chicken or vegetable stock (if making the soup vegetarian or vegan) for best flavor.

White Beans - Use white beans, like cannellini or great northern.

Spinach - I used fresh spinach, but you could use frozen if that’s all you’ve got, it'll just need extra time to cook.

Pesto - use homemade or store bought pesto. I used Trader Joe's Kale, Cashew & Basil Vegan Pesto which I love!

Parmesan (Optional) - Used to add another layer of flavor and a bit of salty cheesy taste.

Seasonings – Salt and pepper are used to season the soup.

Variations/Substitutions

Add Extra Protein - To make this an easy vegetarian recipe, I use white beans as the main source of protein. You could always substitute one of the cans of beans for cooked chicken, meatballs or even sausage.

Extra Vegetables - Kale, carrots, bell peppers, zucchini, mushrooms and tomatoes would be great additional veggies to add to the soup.

Pasta Shapes - you can substitute tortellini for your favorite soup pasta shape instead. You'll just want to adjust the cook time.

Step-by-Step Instructions

1. Place a medium sized pot over medium-high heat and bring the stock to a boil. Drop the tortellini and beans into the pot and cook according to tortellini package directions.

Note: We used fresh tortellini, which only take a few minutes to cook. If using dried or frozen tortellini, cooking time will be longer.

2. In the final two minutes of cooking, add the spinach and pesto into the pot.

3. Season with salt and pepper to taste, and garnish with parmesan. Serve.

Expert Tips

Season at the Very End - All soup reduces as it cooks. So if you add too much salt too soon it can get very concentrated and the soup can easily turn out too salty so you should try your soup before serving and then season as needed.

Fresh vs Frozen/Dry Tortellini - Fresh tortellini takes just minutes to cook vs. frozen or dry tortellini. These types take longer to cook so be sure to adjust the cooking time based on the instructions.

Recipe FAQ

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