Pesto Tortellini Soup

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Happy weekend, dear friends! Any special plans for this first weekend in December? Evan and I are planning to set up our Christmas tree, watch holiday movies and drink wine tonight. Yay!

I have a super simple soup recipe to share with you...but first! Congrats to Liz and Meredith W. for winning some Duncan Hines coupons!! Send me your mailing address: granolachronicles@gmail.com. 


Ok, so this Pesto Tortellini Soup is very similar to the Tomato Tortellini Soup I made last fall. With a few substitutions here and there, a delicious variation was formed.


Reading the post for the Tomato Tortellini Soup had me chuckling. I was going on and on about our CSA farm giving us bok choy every.single.week in the fall of 2010. Well, guess what. We have yet to receive it this year! Dare I say I kind of miss that silly vegetable?!


Anyway...this soup is great! It's simple, delicious and extremely comforting! It's a different way to use tortellini, which I believe I could eat all day, every day. What is it about pasta?!

Feel free to use any type of tortellini in this recipe - I just happened to have the pesto-filled kind in my fridge.

Pesto Tortellini Soup

Ingredients:
1 1/2 teaspoons olive oil
1 cup chopped onion
1 cup sliced carrots
2 garlic cloves, minced
4 cups (28 oz.) low-sodium vegetable broth
1 cup water
1 14.5 oz. can diced tomatoes, undrained
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
3 cups fresh pesto tortellini (about 10-12 ounces)
baby spinach, for garnish

Directions:
In a large stock pot, heat the olive oil over medium-heat. Add onion and carrots, saute for 8-10 minutes. Add garlic, broth, water, tomatoes, basil and pepper. Increase heat and boil for 10 minutes. Reduce to a simmer, add tortellini and cook for 6-8 minutes. Serve soup into bowls and add baby spinach for garnish. Enjoy!

Yield: 4 servings

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