Back
Spinach Artichoke Pesto Tortellini Soup
5 from 9 votes

Spinach Artichoke Pesto Tortellini Soup

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

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

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

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