Pesto Tortellini Soup
This Pesto Tortellini Soup comes together in just twenty minutes using frozen homemade pesto from the summer. Light, easy, and delicious, this is a soup recipe to make all winter long!
Ingredients
- 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
Instructions
- 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.
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