Tortellini pesto soup

Tortellini Pesto Soup

We’re taking a couple of days off for the holidays, so we’re running a few old posts from when we first launched back in February! -ed

Here is a quick and easy soup perfect for cold winter days or whenever you crave something warm. As with most soups, you can substitute veggies to your taste or whatever you have on hand.

Tortellini Pesto Soup

  • 1 small onion, diced
  • 1 large carrot, diced or sliced
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 4 cups broth (I recommend Imagine Organic No Chicken Broth)
  • 1 9 oz. package tortellini
  • 1-2 cups fresh baby spinach
  • 1/4 cup pesto
  • Parmigiano-Reggiano cheese for garnish
  • Salt & Pepper for seasoning

Heat olive oil in a soup pot over medium to medium-high heat. Add onions and carrots. Saute until just tender. Add garlic. Saute for 1 minute more. Season vegetables to taste.

Add broth. Bring to a boil. Add tortellini and cook per package directions. (NOTE: You want to make sure to NOT over cook the tortellini. You want it very al dente. My package directions said to boil for 6-8 minutes. I cooked mine for 4 minutes.)

Stir in spinach. Cook for an additional minute. Remove from heat. Stir in pesto. Serve soup garnished with shredded cheese. Enjoy!

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