This is a super fast soup, perfect for a quick weekday dinner. It’s hearty and filling with a side salad on a cool day. It freezes and reheats well if you have leftovers. If you want a nice veggies-only side dish to go with another main dish, just leave out the tortellini- the broth, tomato, spinach and pesto make a great soup on their own.
The original version of this recipe was posted on damndelicious.net, and you can view it here. I have simplified the recipe by adding the pesto and scrapping several of the other ingredients. If you don’t want to buy pesto, use the original recipe.
Spinach Tortellini Pesto Soup
- 4 cups chicken broth
- 1- 14.5 oz can diced tomatoes, undrained
- 1 t minced garlic
- 1/4 cup prepared pesto
- 1- 9 oz package prepared refrigerated cheese tortellini
- 4 cups spinach leaves
- grated Parmesan cheese for topping
In a large stockpot, bring chicken broth, diced tomatoes, garlic, and pesto to a boil. Add cheese tortellini and cook according to package directions. Remove from heat and immediately stir in spinach until wilted. Serve hot, and garnish with Parmesan cheese.