Spinach Artichoke Pesto Tortellini Soup
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(2)
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 12 oz frozen artichoke hearts
- 64 oz vegetable broth
- 2 14 oz cans cannellini or Great Northern white beans, rinsed and drained
- 3 cups cheese tortellini, refrigerated or frozen
- 2 cups fresh spinach leaves, roughly chopped
- 1/3 cup basil pesto
- Salt and black pepper to taste
- Grated Parmesan cheese for serving, optional
How would you rate this recipe?
Preparation
Step 1
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the artichoke hearts and cook for 2-3 minutes. Add the vegetable broth, beans, tortellini, and spinach leaves. Cook until tortellini is soft, about 7 minutes.
Step 2
Stir in the basil pesto and season with salt and black pepper, to taste. Serve warm with Parmesan cheese, if desired.
Step 3
Note-you can also use jarred or canned artichoke hearts, just drain before using.
Step 4
Save recipe for the next time?
Chef's notes
You can use jarred or canned artichoke hearts, just drain before using.
The soup can be enjoyed for dinner, and leftovers make a great lunch the next day.
