Pesto Tortellini Soup

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

Course Side Dish, Soup

Cuisine American

Prep Time 3

Cook Time 7

Total Time 10

Servings People

Calories 849kcal

Author Mara

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