Spinach Artichoke Pesto Tortellini Soup
User Reviews
5
9 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Course
Main Course, Soup
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Cuisine
American, International, Vegetarian
Spinach Artichoke Pesto Tortellini Soup
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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 yellow onion diced, small
- 2 cloves garlic minced
- 12 oz artichoke hearts frozen
- 64 oz vegetable broth
- 2 cannellini beans or Great Northern white beans; 14 oz cans; rinsed and drained
- 3 cups cheese tortellini refrigerated or frozen
- 2 cups spinach roughly chopped, fresh leaves
- 1/3 cup basil pesto
- salt to taste
- black pepper to taste
- Parmesan Cheese for serving, optional, grated
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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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