Spinach Artichoke Pesto Tortellini Soup


I’d put this recipe in the category of quick and easy weeknight meals. It’s healthy, it’s vegetarian, and it incorporates a few of my favorite ingredients like artichoke hearts, pesto and cheese tortellini—and other ingredients I know are good for me, like spinach and beans. It’s a hearty enough soup to serve as a main dish, and makes plenty of leftovers.

Spinach Artichoke Pesto Tortellini Soup (slightly adapted from Two Peas & Their Pod; serves 6)

2 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
8 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 or ravioli (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

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. Increase the heat to high and cook until the tortellini is soft, about 7 minutes.

Stir in the basil pesto and season with salt and black pepper, to taste. Serve warm with freshly grated Parmesan cheese.

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