This recipe is SOUPer easy and comes together in just twenty minutes! That’s right, you heard me. TWENTY MINUTE SOUP!!
Remember that Homemade Basil Pesto that we made and stashed away over the summer? It’s time to pull it out of the freezer and put it to good use. The cooler temps are finally here to stay, I think, which means it’s SOUP SZN!!
Once daylights savings time happens, I find myself settling in for the night much sooner. I make myself an easy early bird dinner (insert this Pesto Tortellini Soup), change into pajamas and cozy up on the couch to watch Real Housewives or Bachelor franchise shows. There is just something about cooler temps that make me crave soup. Can you relate?
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Not only is this soup easy to make, it only requires 8 ingredients, some of which you likely already have on hand.
Here’s what you’ll need to make this Pesto Tortellini Soup:
- olive oil
- garlic cloves
- chicken broth
- tortellini, I prefer cheese
- frozen vegetables
- homemade basil pesto
- Parmesan cheese
- 1 can white beans
- 1 can tomatoes if you want to play more on the vegetable soup mixture
- Any type of meat such as; meatballs, rotisserie chicken, chicken sausage slices
- Try swapping basil pesto for sun dried tomato pesto! YUM! I need to come up with my own recipe, but it’s oh so good!
Can you freeze this soup?
I would not recommend freezing this soup if you have already added the tortellini. What I’m trying to say is that you could always make the base and freeze without the tortellini otherwise they will absorb too much of the liquid and the soup will turn into a weird consistency. It’s easy enough to make in twenty minutes so fresh is best!
What should I use to make this soup?
I made this soup in my 4qt Staub Cocotte, which I absolutely love. I use my duct oven for soups, pasta sauces, or even fresh bread. If you don’t already have one of your own, I highly recommend investing in one of these pieces. Stuab has many sizes, but the 4qt size is perfect for a family of 1. IT ME!
How to serve this soup?
I like to serve this soup with some homemade biscuits and freshly grated Parmesan cheese. The other biscuits I love are the Red Lobster cheddar chive biscuits that you can find at Sam’s Club. They’re worth the hype and especially delicious served alongside a bowl of this soup.
I hope you try this recipe sometime this winter or whenever you’re craving a simple soup recipe.
Pesto Tortellini Soup
- 1 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 8 cups low sodium chicken broth
- 1 pckg cheese tortellini 20 oz
- 1 frozen vegetable medley 16 oz
- ⅓ cup homemade basil pesto
- ¼ cup Parmesan cheese plus more for serving
- 4 chicken sausages optional
- Heat olive oil over medium-high heat in a large stock pot. Add onion and garlic and cook until translucent.
- Add chicken broth and bring to a slow boil.
- Add chicken sausages and cook for 5 minutes.
- Add tortellini and vegetable soup mixture. Cook for another 5 minutes.
- Stir in pesto and Parmesan cheese. Salt and pepper to taste.
- Top with Parmesan cheese.
You may also love:
- Rotisserie Chicken Noodle Soup
- Homemade Basil Pesto
- Chicken Sausage with Pesto Zoodles and Tomatoes
- Cauliflower Gnocchi with Sun Dried Tomatoes & Pesto
- Garden Veggie Cast Iron Frittata
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!