Spinach Artichoke Pesto Tortellini Soup
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!
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?
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There is just something about tortellini. Whenever I use it to make something, anything, my husband acts like I am the best cook on the planet. 🙂 This soup looks amazing! I love soup season, too.
I am stunned that you managed to make tortellini beautiful. And tortellini just ain’t beautiful, you know? It’s the popping green that makes this soup so stupendous. And it’s a refreshing break from traditional fall soups like chili & squash soup.
Tortellini is my kids favorite pasta. I think I need to make this for them!
This looks great — we are a soup loving family too (my little guy loves lentil soup!). I was in need of a new recipe because my husband doesn’t like tomato based ones (and I try to stay away from cream based ones too much). Going to try this this weekend — maybe Sunday so we have leftovers for our lunchboxes on Monday. Thank you!
This sounds and looks fabulous! So many of my favorite flavors. Brilliant
Soup perfection!!
Nice soup – sounds so good. Thank you.
Love this soup!!
Love this soup idea! Tortellini soup is always a hit here!
I love spinach and artichokes…not to mention pesto…so there is doubt that I will love this soup! Looks delicious…beyond delicious…thanks for sharing!
I am completely loving this recipe
This soups sounds wonderful! I love the idea of a pesto soup and this soup in particular sounds so comforting for a chilly fall evening! Because this –> “Slippers, a warm cozy sweater, and a big pot of soup on a chilly fall day” is exactly why I love Fall! Pinned 🙂
Maria, I LOVE the look of this soup! Pasta (or tortellini) with pesto is one of my go-to quick dinners, but the beans and veg in this make it a much more nutritious dinner without adding any extra effort! Great idea 🙂
I made this soup this morning, I just ate a big bowlful. Awesome, it is in my top 10 for sure. Thank you for the recipe.
I am in need of some hearty “my kids will eat it” soup recipes. Love this one!
Tried it as soon as I read it! So simple, and my family loved it, to the tune of 2 bowls a piece! Thanks for another great recipe!
Terrific soup for fall!
Cool autumn day…decided to make soup and tried this recipe…LOVE it and will definitely be making it again! Hoping it will reheat nicely for lunches the next few days.
Even if I tasted bad I would enjoy looking at it. What a lovely inviting color. Spring like. BUT since I know I will love it, I can make that comment so cavalierly.
I love how hearty and comforting this soup is! The tortellini makes it belly filling that I would make this as a stand-alone dinner.
This is such a delicious looking soup!! Perfect for lunch!
This looks …well UM! but I can never seem to find a tortellini that isn’t flavorless, they all seem bland to me. What company do you recommend?
This was delicious! I added spinach at the end so I could portion it for lunches this week.
How many servings is this for?
I didn’t see the yield, if it is listed.