Spinach Artichoke Pesto Tortellini Soup

Name: Spinach Artichoke Pesto Tortellini Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 tablespoon olive oil; 1 small yellow onion; 2 cloves garlic; 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; 2 cups Fresh Spinach Leaves; 1/3 cup basil pesto; salt and black pepper; grated Parmesan cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Course
Main Course, Soup
Cuisine
American, International, Vegetarian

Spinach Artichoke Pesto Tortellini Soup

Iris Warren

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We love this hearty vegetarian soup! It is perfect for lunch or dinner!

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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

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Instructions

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.
Stir in the basil pesto and season with salt and black pepper, to taste. Serve warm with Parmesan cheese, if desired.
Note-you can also use jarred or canned artichoke hearts, just drain before using.