Lemony Tortellini Pesto SoupJan 05, 2022
Mmm, mmm, yum, this tortellini pesto soup is sooooo good! The lemony pesto gives it lots of flavor without having to add too many other ingredients. The sun-dried tomatoes and chopped spinach add texture and color, making this a satisfying and filling meal.
Pasta soups are one of my favorite Sunday meals during the Winter months. With an Italian mom, pasta is 100% comfort food and my mom always seemed to have a pot of soup simmering on the stove. This Lemony Tortellini Pesto Soup is the best of both worlds in my opinion, and since I discovered Kite Hill's fresh vegan pastas, I'm always looking for a way to use their tortellini and ravioli creations. This Winter soup checks all the boxes for me and my family.
This tortellini soup starts with our Lemony Arugula Pesto so make a batch on the weekend to make a pot of this recipe quickly and easily during the week. Alternatively, you could prepare the whole soup on your batch cooking day and store it for later in the week. If doing that, hold the spinach until you're ready to serve and throw it in during the last 3 minutes of reheating the soup.
As I mentioned above, I'm a huge fan of Kite Hill's vegan tortellini but use whatever brand or variety your family enjoys. I used spinach as the powerhouse green in this soup, but chopped kale would also work well.
When making this soup for my family, I serve it alongside my epic salad bar and slices of crusty garlic bread. Super simple but oh so delicious.
Lemony Tortellini Pesto Soup
Prep time: 15 minutes | Cook time: 25 minutes
Makes 8 cups
1 Tbsp olive oil
1 medium yellow or white onion, chopped
3 cloves garlic
6 cups vegetable broth
½ cup Lemony Arugula Pesto, plus more to serve
⅓ cup sun-dried tomatoes, julienned (drained if in oil)
9-oz refrigerated vegan tortellini (any variety)
salt and freshly ground black pepper, to taste
3 cups baby spinach, coarsely chopped
- In a large pot, heat the oil. Add the onion and garlic. Cook for about 5 minutes until fragrant and translucent. Alternatively, ditch the oil and place a soup pot over medium-high heat. When heated, add the onion and garlic, sautéing carefully not to burn.
- Pour in the broth, the Lemony Arugula Pesto and sun-dried tomatoes. Season with salt and pepper. Bring to a boil over medium-high heat.
- Stir in the tortellini. Cook for 4 minutes.
- Remove from the heat and stir in the spinach.
- Serve the soup topped with a dollop of the Lemony Arugula Pesto.
Gluten Allergy: Replace the tortellini with a small gluten-free pasta.
Spoiler Alert: Lemony Tortellini Pesto Soup will stay fresh in an air-tight container in the refrigerator for 2 days.
For non vegans: In Step 2, divide the broth among two pots and add vegan tortellini to one pot and regular tortellini to the other pot. Alternatively, you can make the soup as directed and divide a portion after Step 3 into a separate pot to combine with some Italian sausage.
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