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Monday, January 18

Pesto Tortellini Soup

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I received this recipe from Sarah Arnett, one of my lovely readers! She said that it’s a hit every time she serves it and I can see why. I made this soup last week and it was fantastic! And, I must admit, this was the first time I have cooked with vegetable broth. I’ve always been a bit suspect that the flavor would not be as robust, but it was.  I was very pleased with the results.

pesto tortellini soup web

Bonus – this is an EASY recipe. You’re going to love it.

Pesto Tortellini Soup
 
From Sarah who got it from a friend who got it from a vegetarian cookbook…we apologize to the cookbook for not knowing who you are!
Author:
Recipe type: Main Dish, Soup
Ingredients
  • - 1 small onion (Jane note: I did ½ a small onion)
  • - 2 cloves garlic
  • - 1 Tbsp butter
Instructions
  1. Saute together. (Sarah note: I do it in my large soup pan to not dirty more pans than necessary. I also usually throw in a little EVOO.)
  2. Add to pan:
  3. - 5 C vegetable broth (you can use chicken, too)
  4. - 1 9 oz package tortellini
  5. Boil until tortellini is done. (Jane note: I boiled it a few minutes less than done since it continues to cook for a bit during the next step.)
  6. Add:
  7. - 2 C frozen mixed veggies (the baby California mix is Sarah’s fave, that’s what I used too)
  8. Simmer until veggies are heated through.
  9. Add:
  10. - ¼ C prepared pesto at the end. Garnish bowls with parmesan cheese.

 

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31 Comments »

  1. It DOES look simple and delish too. Tell Sarah thanks. I think we’ll be having this tonight with a nice green salad on the side.

  2. 2
    Katie

    Looks like a great idea for a quick, satisfying weeknight dinner!

  3. 3
    Char

    I LOVE pestp…I LOVE tortellini…and LOVE SOUP!
    The perfect dinner:-)
    Char

  4. 4
    rachel

    it’s from the Better Homes and Gardens Vegetarian Cookbook. It sounds yummy, but the pesto part made me think of your recipe for Tuscan Tomato Soup, which I think I’m going to add tortellini to…mmmmmmm….

  5. 5
    Heidi Ho

    Made this impromptu last night for my SUPER picky nieces—rave reviews from them:) EASY too…thanks

  6. 7
    maria

    I make a similar soup:
    http://twopeasandtheirpod.com/tortellini-vegetable-soup/

    I will have to try this one. Love the pesto!

  7. 8
    saveur

    I have never tried a pesto soup before but this looks great. For my tortellini soup, I usually use a nice, deep beef broth with sliced zucchini, tomatoes, green onions and chopped silken tofu. My problem is that the tortellini always expand to mush for leftovers. I usually keep the tortellini separate until I serve the soup.

  8. 9
    Jane Maynard

    I feel you on the soggy pasta, saveur. it’s interesting…I didn’t run into trouble with this batch of soup. in fact, the soup pictured is from the next day and it wasn’t mushy at all. It was technically “undercooked” at the point where I added the veggies…but it might have been a bit of luck, too.

    anyway, I have definitely kept pasta separate for chicken noodle soup before and that’s a great trick – thank you for bringing that up!!

  9. 10
    Kristin

    This soups sounds easy and wonderful and I plan to fix it as soon as I get the ingredients. (I usually don’t keep tortellini on hand.) Question: What is EVOO?

  10. 11
    Jane Maynard

    extra virgin olive oil :)

  11. 12
    Brenda

    This is the yummiest! Thanks so much!

  12. 13
    Colleen

    I made this soup for lunch today, and my 4-year-old almost finished her bowl! Thanks! (and hey, I didn’t know what EVOO referred to, either :)

  13. 14
    Jane Maynard

    yippee! glad to hear it!

    sorry I speak in code ;)

  14. 15
    stacy

    hey jane! i made the soup but didn’t add the pesto because i forgot to add it to the grocery list. it was still pretty awesome without it. i don’t know how you feel about broth, but i use vegetable bouillon cubes. <3

  15. 16
    Jane Maynard

    that’s actually what I used when I cooked it – the veggie boullion cubes. the ones I had were kind of high in sodium, but tasted great…but might look for an alternative. so glad it came out even without the pesto! :)

  16. 17
    Michelle

    Thanks for this recipe. I’m always looking for delicious and easy soups. I made this tonight and boy was it easy! The only change we did was to add a bit of hot sauce to give it a bit of a kick.

  17. 18
    emilee

    yum. made it last night and it was a big hit. will def be adding it to my repertoire. thanks!

  18. 19
    Dawn A.

    Sounds great and I can’t wait to try! However, I have a dumb question: what veggies are in the California mix? I couldn’t find anything called that in my frozen vegetable section. Thanks!

  19. I’m quite certain it’s brocooli, cauliflower and carrots. it was yummy with those veggies, but I’m sure you could go with your favorites!

  20. 21
    Anastasia Devlin

    So delicious and simple. My husband loves it with edamame and carrots, with fresh tortellini and pesto from the farmers’ market. Have bookmarked this one for lots of future uses — thanks again…

  21. 22
    Gael

    OMG – I just made two batches of this for tomorrow. This is absolutely the best. It’s 10pm and kids are in bed – I hope I don’t sample too much!!! It’s for supper tomorrow night.
    I used a pasta instead of tortellini.

    If this is healthy – I could eat it everyday. Thank you so much!

    Gael

  22. 23
    kidkopf

    YUM!!!!!!!!!!!!! I made this tonight and used my own fresh carrots and frozen peas and green beans for the veggies. I had a frozen little tub of pesto from long ago and it was the perfect way to use it up! Everyone liked it–even my picky boy, who was happy eating the tortellini out! :)Thanks, Jane!

  23. 24
    Rebecca

    Made this tonight with a frozen blend of red, yellow, and green peppers from Trader Joe’s. Delicious! And easy too! Thanks so much! Also, I think that blend of frozen veggies may now forever be in my freezer, especially given the price of red and yellow peppers. I am becoming quite a fan of Trader Joe’s. Thanks again!

  24. 25
    tawna

    about how many does this serve? i’m making a big dinner tomorrow and a lot of my guests are vegetarian… i don’t want to not make enough.

  25. 26
    Jane Maynard

    I would say maybe 4 or 5 adult servings…when I make it, Nate and I both eat and the girls eat too (and usually seconds)…and then there’s usually one bowl’s worth leftover. It sounds to me like you should probably at least double it for your big dinner! :)

    Maybe look at the pasta package and see how many servings it says, and I think the soup yields a bit more since you also have soup and veggies in there.

    good luck! :)

  26. 27
    tawna

    did you get my comment on the pasta primavera too. i think i’ll make that instead.
    we’ll have this tonight and that for tomorrow. thanks! i’m happy to have found your blog!

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