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5 from 3 votes

Spinach Artichoke Pesto Tortellini Soup

Recipe from Two Peas and Their Pod

We love this hearty vegetarian soup! It is perfect for lunch or dinner!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

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.