Pesto Tortellini Soup

This creamy pesto tortellini soup is a warm, cozy bowl of comfort that comes together in under 30 minutes. ♡

The magic here is the pesto. It melts straight into the broth and creates this rich, herbaceous base that coats every single tortellini. Add a splash of cream and some fresh spinach, and you get a soup that tastes like it simmered for hours.

Grab a pot, your favorite store-bought tortellini, and a jar of pesto. This one is weeknight-friendly and foolproof. Let’s make it together.

Ingredients

Pesto Tortellini Soup

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• 9 oz package cheese tortellini (fresh or frozen)
• 1/3 cup basil pesto
• 1/2 cup heavy cream
• 2 cups fresh baby spinach
• 1/2 cup cherry tomatoes, halved
• Salt and pepper to taste
• Parmesan shavings for serving

Optional add-ins:

• Red pepper flakes for heat
• Sun-dried tomatoes
• Shredded rotisserie chicken
• Crusty bread for dipping

How to Make Pesto Tortellini Soup

1. Saute. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add garlic and stir for 30 seconds until fragrant.
2. Simmer. Pour in the chicken broth and bring to a gentle boil. Add the tortellini and cook according to package directions, usually 3 to 5 minutes for fresh or 5 to 7 for frozen.
3. Stir. Reduce heat to low. Add the pesto and heavy cream, stirring until the broth turns creamy and green. Let it warm through for 1 to 2 minutes (don’t let it boil after adding cream).
4. Wilt. Toss in the baby spinach and halved cherry tomatoes. Stir gently until the spinach wilts down, about 1 minute.
5. Serve. Ladle into bowls and top with parmesan shavings, a drizzle of pesto, and crusty bread on the side.

Tips

• Use fresh tortellini from the refrigerated section for the best texture. Frozen works too but needs a couple more minutes.
• Don’t boil the soup after adding the cream. Keep it on low heat to prevent the cream from splitting.
• Stir the pesto in off the heat for the brightest color and flavor.
• Leftover soup thickens in the fridge. Add a splash of broth when reheating.
• This soup is best eaten the same day. The tortellini absorbs liquid as it sits.

Variations

• Swap pesto for sun-dried tomato pesto and skip the cherry tomatoes for a red version.
• Add shredded rotisserie chicken to make it a full protein-packed meal.
• Use coconut cream instead of heavy cream for a dairy-free option (keep the parmesan or use nutritional yeast).
• Stir in a handful of white beans for extra fiber and body.
• Try it with gnocchi instead of tortellini for a different dumpling vibe.

FAQ

Pesto Tortellini Soup

A creamy, herby tortellini soup made with basil pesto, fresh spinach, and parmesan in under 30 minutes.

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Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 small yellow onion diced
• 3 cloves garlic minced
• 4 cups chicken broth
• 9 oz cheese tortellini
• 1/3 cup basil pesto
• 1/2 cup heavy cream
• 2 cups fresh baby spinach
• 1/2 cup cherry tomatoes halved
• Salt and pepper to taste
• Parmesan shavings for serving

Method

 

1. Saute. Heat olive oil in a large pot over medium heat. Cook diced onion 3 to 4 minutes until soft. Add garlic, stir 30 seconds.
2. Simmer. Add broth, bring to a boil. Add tortellini and cook per package directions.
3. Stir. Reduce to low. Stir in pesto and cream until combined. Warm 1 to 2 minutes without boiling.
4. Wilt. Add spinach and tomatoes. Stir until spinach wilts, about 1 minute.
5. Serve. Ladle into bowls, top with parmesan and a pesto drizzle.

Notes

Don't boil after adding cream to prevent splitting.
Fresh tortellini gives the best texture. Add extra broth when reheating leftovers.

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