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Creamy Pesto Tortellini and Spinach Soup Recipe

Pesto Tortellini and Spinach Soup

This pesto tortellini and spinach soup is a simple, comforting dish that comes together quickly. Using a flavorful homemade chicken or vegetable broth makes the soup light yet satisfying. It pairs beautifully with a crisp salad and crusty bread for dipping, making it a perfect weeknight lunch or easy dinner.

Pesto Tortellini and Spinach Soup

Ingredients:

  • 8 cups homemade chicken broth or vegetable broth
  • 1–2 tsp chicken bouillon granules, to taste
  • ½ tsp dried basil
  • A pinch of crushed red pepper flakes, optional
  • 1 package fresh tortellini (choose your favorite flavor; pesto tortellini works well)
  • 1 cup fresh spinach, roughly chopped
  • Sea salt and freshly cracked black pepper, to taste

How to Make Pesto Tortellini and Spinach Soup:

Pour the broth into a large Dutch oven.

Stir in the bouillon, dried basil, and crushed red pepper flakes. Bring the broth to a gentle boil over medium-high heat.

Add the fresh tortellini and cook according to the package instructions, usually just a few minutes for fresh pasta.

Toss in the chopped spinach during the last minute of cooking so it wilts but keeps its bright color and texture.

Taste the soup and adjust seasoning with sea salt and freshly cracked black pepper as needed.

Ladle into bowls and serve immediately. Enjoy warm with your preferred sides.

Pesto Tortellini and Spinach Soup

Pesto Tortellini and Spinach Soup

Pesto Tortellini and Spinach Soup

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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Course:
Lunch
Cuisine:
Italian
Servings:
4
Author:
Pam – For the Love of Cooking

Equipment

  • Large Dutch oven

Ingredients

  • 8 cups homemade chicken broth or vegetable broth
  • 1–2 tsp chicken bouillon granules, to taste
  • ½ tsp dried basil
  • Pinch of crushed red pepper flakes, to taste
  • 1 package fresh tortellini (any flavor; pesto recommended)
  • 1 cup fresh spinach, chopped
  • Sea salt and freshly cracked black pepper, to taste

Instructions

  • Pour the broth into a large Dutch oven.
  • Add bouillon, dried basil, and crushed red pepper flakes. Bring to a boil over medium-high heat.
  • Add the tortellini and cook according to package directions until tender.
  • Stir in the spinach during the last minute of cooking so it wilts but stays bright.
  • Season with sea salt and freshly cracked black pepper to taste.
  • Serve immediately and enjoy.

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