Spinach Tortellini Pesto Soup



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.

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