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Close up of pesto tortellini soup with parmesan shavings

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.