Spinach Artichoke Pesto Tortellini Soup
By Maria Lichty
Updated October 06, 2020
Spinach Artichoke Pesto Tortellini Soup-this hearty vegetarian soup is full of flavor and perfect for a chilly day!
Do you know what makes me happy? Slippers, a warm cozy sweater, and a big pot of soup on a chilly fall day. I love soup weather! There is nothing better than warming up with a bowl of homemade soup. Ok, a crackling fire would help, but we don’t have a fireplace so a candle will have to do for now:)
I am currently loving this Spinach Artichoke Pesto Tortellini Soup . It has all of my favorite ingredients in one big pot! The green color makes me happy too:)
We love making tortellini soups. Our Creamy Tomato Tortellini Soup and Italian Sausage Tortellini Soup are two of our most popular recipes on our site so I guess you guys like tortellini soup too! Yay! Glad we are all on the same page here.
I think you will like this Spinach Artichoke Pesto Tortellini Soup too because it is loaded with flavor and is super easy to make.
I used spinach, artichokes, white beans, and cheese tortellini to make the soup. I also stirred in basil pesto which makes the soup even better. I used our favorite Spinach Basil Pesto recipe , but you can use store bought pesto if you are short on time. We have a ton of Spinach Basil Pesto in our freezer so I just pulled out a container for this soup. I love having a stocked freezer!
We ate this Spinach Artichoke Pesto Tortellini Soup for dinner and enjoyed leftovers the next day for lunch…another reason I love a big pot of soup. It usually lasts longer than just one meal which means less cooking for me and with a newborn and toddler, that is a very good thing:)
Embrace soup season and make Spinach Artichoke Pesto Tortellini Soup. It’s a good one!
Vegetarian
Spinach Artichoke Pesto Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 12 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 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, optional
Instructions
- 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. Cook until tortellini is soft, about 7 minutes.
- Stir in the basil pesto and season with salt and black pepper, to taste. Serve warm with Parmesan cheese, if desired.
- Note-you can also use jarred or canned artichoke hearts, just drain before using.
Have you tried this recipe?
Spinach Artichoke Pesto Tortellini Soup
Recipe from Two Peas and Their Pod
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 12 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 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, optional
Instructions
- 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. Cook until tortellini is soft, about 7 minutes.
- Stir in the basil pesto and season with salt and black pepper, to taste. Serve warm with Parmesan cheese, if desired.
- Note-you can also use jarred or canned artichoke hearts, just drain before using.
