Tortellini Artichoke Pesto Soup
Tortellini Artichoke Pesto Soup! This vegetarian tortellini soup features store-bought pasta, pesto and artichoke hearts, making it an incredibly quick weeknight dinner option!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Author: The Kitchen Prep
- 1 cup chopped artichoke hearts canned or jarred
- ½ cup onion finely diced
- 14.5 ounce can fire-roasted tomatoes
- ½ teaspoon sea salt
- 32 ounces vegetable broth
- 1 cup water
- 10 ounce container store bought tortellini cheese or your favorite variety
- ⅓ cup store-bought pesto
- 2 cups spinach roughly chopped
In a medium pot over medium-high heat, heat about a tablespoon of olive oil.
Add onion and cook until slightly tender and translucent. Add tomatoes and chopped artichoke and cook for another 2 minutes, stirring once or twice.
Add broth and water; bring to a boil.
Add tortellini and cook according to package directions.
In the last minute of cooking, stir in pesto and chopped spinach and cook until spinach is just wilted.
Serve immediately topped with grated cheese and/or croutons if desired.
Variations
- Add extra plant-based protein by adding white beans.
- Make it for meat-eaters by breaking up a few links of Italian sausage or mini meatballs when you sauté the veggies. Or keep it vegetarian by trying vegan sausage or tofu crumbles.
- Change up your greens with kale, chard or collards.
- Use a different filled pasta like ravioli.
Diet-Specific Substitutions
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Gluten-Free: Use your favorite gluten-free pasta in place of regular tortellini.
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Vegan: Use a vegan pesto and make sure to use a tortellini or pasta that is plant-based rather than filled with regular cheese.