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Home » Savory » Pesto Tortellini Soup

Pesto Tortellini Soup

Published: Feb 28, 2023 · Modified: Feb 28, 2023 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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

A bowl of Pesto Tortellini Soup on a white plate on a wood plank background. On top of the soup theres shredded parmesan.

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.

A bowl of Pesto Tortellini Soup on a white plate on a wood plank background. On top of the soup has shredded parmesan. On the plate is a gold spoon and head the soup is a small bowl of pesto and another bowl of soup.

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

Pesto Tortellini Soup ingredients on a wood plank background. Each item is labeled with a white rectangle box with black text in all caps.

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.

Cheese tortellini, beans and broth on a red pot on the stove. In the upper left corner is a dark red square with a white '1' in the center.
  1. In the final two minutes of cooking, add the spinach and pesto into the pot.
Cheese tortellini, beans, spinach, pesto and broth on a red pot on the stove.  In the upper left corner is a dark red square with a white '2' in the center.
  1. Season with salt and pepper to taste, and garnish with parmesan. Serve.
Two bowls of Pesto Tortellini Soup on a white plate on a wood plank background. The soup has shredded parmesan on top.  In the upper left corner is a dark red square with a white '3' in the center.

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.

Two bowls of Pesto Tortellini Soup on a white plate on a wood plank background. On top of the soup has shredded parmesan on top. On the side is a small bowl of pesto with a small gold spoon and a small white low bowl of shredded parmesan.

Recipe FAQ

How do you reheat Pesto Tortellini Soup?

Microwave in a heatproof bowl until the broth looks hot and steam is coming off it, 1-2 minutes depending on amount. Or, reheat in a saucepan on the stove for about 3-5 minutes.

Can you freeze Tortellini Soup?

You could BUT I find that the pasta is a bit mushy when it thaws again, so take that into account. If you do freeze, store in an airtight container for up to 2 months.

You Might Also Like

  • Potato Cauliflower Soup
  • Baked Tortellini with Sausage
  • Zucchini Potato Soup
  • Tortellini Caprese Salad

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

A bowl of Pesto Tortellini Soup on a white plate on a wood plank background. On top of the soup theres shredded parmesan.

Pesto Tortellini Soup

Mara
This 5-Ingredient Pesto Tortellini Soup is super quick and easy to make. Plus, it is full of the most amazing flavor!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course Side Dish, Soup
Cuisine American
Servings 2 People
Calories 849 kcal

Ingredients
  

  • 4 cups chicken broth or stock or vegetable stock
  • 10 ounces cheese tortellini
  • 20 ounces cannellini beans (2, 15 oz cans)
  • 5 ounces fresh baby spinach
  • ⅓ cup pesto
  • parmesan to garnish
  • salt & pepper to season

Instructions
 

  • 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.
  • In the final two minutes of cooking, add the spinach and pesto into the pot.
  • Season with salt and pepper to taste, and garnish with parmesan. Serve.

Notes

This recipes serves 2-3 as a meal or 3-4 as a side.
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.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 849kcal | Carbohydrates: 113g | Protein: 44g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 67mg | Sodium: 3411mg | Potassium: 480mg | Fiber: 21g | Sugar: 8g | Vitamin A: 7489IU | Vitamin C: 20mg | Calcium: 526mg | Iron: 12mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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