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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 mins
Cook Time20 mins
Total Time30 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
  • 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.


  • 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
  • Gluten-Free: Use your favorite gluten-free pasta in place of regular tortellini.
  • Vegan: Use a vegan pesto and make sure to use a tortellini or pasta that is plant-based rather than filled with regular cheese.