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Creamy Pesto Tortellini Soup Perfect for Cozy Nights

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- 1 tablespoon olive oil - 1 medium onion, finely diced - 3 garlic cloves, minced - 4 cups vegetable broth To start, olive oil adds richness to the soup. I prefer using high-quality olive oil for a deeper flavor. The onion and garlic bring a sweet and savory base that makes every bite tasty. Sauté the onion until it’s soft and translucent. This step creates a lovely aroma. After that, the minced garlic adds an extra layer of flavor. Add it only after the onion is ready, so it doesn't burn. Next, pour in vegetable broth. This broth serves as the soup's main liquid, providing a rich taste. - 1 (10 oz) package cheese tortellini - 1 cup heavy cream - 1/2 cup pesto (store-bought or freshly made) - 1 cup baby spinach, washed and drained - 1/2 cup cherry tomatoes, halved Now, let’s talk about the heart of the soup: cheese tortellini. They cook quickly and add a fun texture. The heavy cream gives the soup its creamy richness. When you stir in the pesto, it adds a fresh, herby taste. For greens, add baby spinach and cherry tomatoes. The spinach wilts nicely, while the tomatoes burst with flavor. This mix of ingredients makes the soup feel comforting and hearty. - Grated Parmesan cheese - Fresh basil leaves For a finishing touch, sprinkle grated Parmesan cheese on top. It adds a salty, nutty flavor that enhances the soup. Fresh basil leaves make a beautiful garnish. They provide a pop of color and a bright taste. You can also drizzle a bit more pesto on top for added flair. These toppings elevate the dish and offer a delightful contrast to the creamy soup. {{ingredient_image_2}} To start, I heat one tablespoon of olive oil in a large pot over medium heat. When the oil is hot, I add one finely diced medium onion. I sauté the onion for about five minutes. I want it to become soft and a bit clear. Next, I stir in three minced garlic cloves. I cook the garlic for one more minute until it smells great. Once the garlic is fragrant, I pour in four cups of vegetable broth. I bring this mixture to a boil. It's important to watch for the bubbles! When the broth is boiling, I add one package of cheese tortellini. This usually cooks in about three to five minutes. I look for the tortellini to float to the top, which tells me they are ready. After the tortellini floats, I reduce the heat to low. This step is crucial to keep the soup from boiling too hard. Gradually, I stir in one cup of heavy cream and half a cup of pesto. I mix everything until the soup looks smooth and creamy. Next, I add one cup of washed baby spinach and half a cup of halved cherry tomatoes. I season the soup with salt and freshly ground black pepper. I let the soup simmer for two to three minutes, just until the spinach wilts and the tomatoes soften. Now, my soup is ready! I serve it hot in bowls. For a nice touch, I sprinkle grated Parmesan cheese on top. A few fresh basil leaves add color and flavor. This creamy pesto tortellini soup is perfect for cozy nights, warming you from the inside out. To get a creamy consistency, always add the heavy cream slowly. Stir it well into the soup. This helps blend the flavors. If the soup gets too thick, add more vegetable broth. For seasoning, taste as you go. Add salt and pepper little by little. This way, you can find the right balance. You can save time by using store-bought pesto. It tastes good and cuts down on prep. If you want to make your own, you can blend fresh basil, garlic, nuts, oil, and cheese. Prepping ingredients in advance helps too. Chop your onion and garlic the night before. Measure your broth and cream. This makes cooking faster. Serve your soup with crusty bread or a fresh salad. These sides add more texture and flavor. The best serving temperature is hot. This makes the soup feel cozy and warm. Garnish with grated Parmesan cheese and fresh basil. It gives the soup a nice finish and makes it look great. Pro Tips Fresh Pesto is Best: If you have the time, making your own pesto can elevate the soup to new heights with fresh flavors and vibrant color. Cheese Tortellini Choices: Experiment with different types of tortellini, such as spinach or mushroom-filled, to add unique flavors to your soup. Adjust the Creaminess: For a lighter version, you can substitute half of the heavy cream with milk or use a non-dairy alternative without sacrificing flavor. Customize Your Veggies: Feel free to add other vegetables such as zucchini, kale, or bell peppers for added nutrition and texture. {{image_4}} You can change the tortellini type to fit your taste. Use meat tortellini for a hearty option. If you want a lighter dish, try vegetable tortellini. Both will work well in this creamy pesto soup. Heavy cream adds richness, but you can swap it for half-and-half or coconut milk. These alternatives give you a creamy feel without the heaviness. Want to spice things up? Add a pinch of red pepper flakes for heat. Fresh herbs like thyme or oregano can also boost flavor. They add a nice touch to the soup's aroma. You can throw in other veggies too. Carrots, zucchini, or bell peppers can add color and nutrition. Just chop them small so they cook well. For gluten-free options, use gluten-free tortellini. Many brands offer this choice. You can also check for gluten-free vegetable broth. If you're vegan, skip the heavy cream and cheese. Use cashew cream or almond milk instead. You can find vegan tortellini too, which works well in this recipe. These swaps keep the soup tasty while meeting dietary needs. To keep your creamy pesto tortellini soup fresh, start by letting it cool down. Once it's at room temperature, transfer it to an airtight container. This helps keep out air and moisture. I recommend using glass containers, as they do not absorb odors. If you use plastic, choose BPA-free options. Store the soup in the fridge for up to three days. You can reheat your soup in two main ways: the microwave or the stovetop. For the microwave, pour the soup into a microwave-safe bowl. Heat in short bursts, stirring in between, until it's hot. If you choose the stovetop, pour the soup into a pot. Warm it over low heat, stirring often. To prevent the soup from separating, add a splash of broth or cream while warming. This keeps the texture smooth. If you want to save some for later, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top, as liquids expand when frozen. When you want to eat it, thaw the soup in the fridge overnight. You can also use the microwave for quick thawing. Frozen soup can last up to three months. Just remember, the texture may change a bit after freezing, so it's best enjoyed fresh. Can I make this soup in advance? Yes, you can make this soup ahead of time. It tastes great even the next day. Just store it in the fridge in an airtight container. When you're ready to eat, reheat it on the stove. Add a splash of broth if it seems thick. How do I store leftover pesto? To store leftover pesto, place it in a sealed jar. Pour a thin layer of olive oil on top. This helps keep it fresh and bright. You can also freeze it in ice cube trays. Just pop out a cube when you need some! My soup is too thick; what can I do? If your soup is too thick, add more broth or water. Stir it in slowly until you reach your desired consistency. This will keep it creamy without losing flavor. How do I enhance the flavor if it’s bland? To enhance bland soup, add more salt or black pepper. Fresh herbs like basil can bring freshness. You can also squeeze a bit of lemon juice for a zesty kick. Is tortellini soup healthy? Tortellini soup can be healthy. It contains vegetables like spinach and tomatoes. The cheese tortellini adds protein. Just watch the cream and pesto amounts for fat content. How many calories are in creamy pesto tortellini soup? A serving of creamy pesto tortellini soup has around 400 to 500 calories. This varies based on your ingredients. To make it lighter, use less cream or choose a low-calorie tortellini. Creamy pesto tortellini soup combines simple ingredients for rich flavor. We covered key components, like olive oil, cheese tortellini, and fresh veggies. I shared step-by-step instructions to make it easy. You learned handy tips to ensure smooth soup and explore fun variations. In the end, this soup is versatile and simple to prepare. With different options for dietary needs, it can be enjoyed by everyone. Enjoy making this comforting dish!

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As the weather turns cooler, there’s nothing better than a warm bowl of soup. This Creamy Pesto Tortellini Soup is perfect for cozy nights in. With rich flavors and easy prep, you can have dinner ready in no time! In this post, I’ll share essential ingredients and step-by-step instructions, plus tips and tricks to make your soup shine. Let’s dive in and warm up your kitchen!

Why I Love This Recipe

  1. Comforting Flavor: This soup is a warm embrace in a bowl, perfect for cozy nights or chilly days.
  2. Quick and Easy: With just 25 minutes from start to finish, it’s a perfect weeknight meal.
  3. Customizable Ingredients: You can easily swap in your favorite vegetables or proteins to make it your own.
  4. Deliciously Creamy: The addition of heavy cream and pesto creates a rich, indulgent soup that’s hard to resist.

Ingredients

Essential Ingredients for Creamy Pesto Tortellini Soup

– 1 tablespoon olive oil

– 1 medium onion, finely diced

– 3 garlic cloves, minced

– 4 cups vegetable broth

To start, olive oil adds richness to the soup. I prefer using high-quality olive oil for a deeper flavor. The onion and garlic bring a sweet and savory base that makes every bite tasty. Sauté the onion until it’s soft and translucent. This step creates a lovely aroma. After that, the minced garlic adds an extra layer of flavor. Add it only after the onion is ready, so it doesn’t burn. Next, pour in vegetable broth. This broth serves as the soup’s main liquid, providing a rich taste.

Key Ingredients for Flavor and Texture

– 1 (10 oz) package cheese tortellini

– 1 cup heavy cream

– 1/2 cup pesto (store-bought or freshly made)

– 1 cup baby spinach, washed and drained

– 1/2 cup cherry tomatoes, halved

Now, let’s talk about the heart of the soup: cheese tortellini. They cook quickly and add a fun texture. The heavy cream gives the soup its creamy richness. When you stir in the pesto, it adds a fresh, herby taste. For greens, add baby spinach and cherry tomatoes. The spinach wilts nicely, while the tomatoes burst with flavor. This mix of ingredients makes the soup feel comforting and hearty.

Optional Toppings and Garnishes

– Grated Parmesan cheese

– Fresh basil leaves

For a finishing touch, sprinkle grated Parmesan cheese on top. It adds a salty, nutty flavor that enhances the soup. Fresh basil leaves make a beautiful garnish. They provide a pop of color and a bright taste. You can also drizzle a bit more pesto on top for added flair. These toppings elevate the dish and offer a delightful contrast to the creamy soup.

Step-by-Step Instructions

Preparing the Base

To start, I heat one tablespoon of olive oil in a large pot over medium heat. When the oil is hot, I add one finely diced medium onion. I sauté the onion for about five minutes. I want it to become soft and a bit clear. Next, I stir in three minced garlic cloves. I cook the garlic for one more minute until it smells great.

Once the garlic is fragrant, I pour in four cups of vegetable broth. I bring this mixture to a boil. It’s important to watch for the bubbles! When the broth is boiling, I add one package of cheese tortellini. This usually cooks in about three to five minutes. I look for the tortellini to float to the top, which tells me they are ready.

Cooking the Tortellini

After the tortellini floats, I reduce the heat to low. This step is crucial to keep the soup from boiling too hard. Gradually, I stir in one cup of heavy cream and half a cup of pesto. I mix everything until the soup looks smooth and creamy.

Next, I add one cup of washed baby spinach and half a cup of halved cherry tomatoes. I season the soup with salt and freshly ground black pepper. I let the soup simmer for two to three minutes, just until the spinach wilts and the tomatoes soften.

Combining the Soup

Now, my soup is ready! I serve it hot in bowls. For a nice touch, I sprinkle grated Parmesan cheese on top. A few fresh basil leaves add color and flavor. This creamy pesto tortellini soup is perfect for cozy nights, warming you from the inside out.

Tips & Tricks

Cooking Tips for Perfect Soup

To get a creamy consistency, always add the heavy cream slowly. Stir it well into the soup. This helps blend the flavors. If the soup gets too thick, add more vegetable broth. For seasoning, taste as you go. Add salt and pepper little by little. This way, you can find the right balance.

Shortcut Methods

You can save time by using store-bought pesto. It tastes good and cuts down on prep. If you want to make your own, you can blend fresh basil, garlic, nuts, oil, and cheese. Prepping ingredients in advance helps too. Chop your onion and garlic the night before. Measure your broth and cream. This makes cooking faster.

Serving Suggestions

Serve your soup with crusty bread or a fresh salad. These sides add more texture and flavor. The best serving temperature is hot. This makes the soup feel cozy and warm. Garnish with grated Parmesan cheese and fresh basil. It gives the soup a nice finish and makes it look great.

Pro Tips

  1. Fresh Pesto is Best: If you have the time, making your own pesto can elevate the soup to new heights with fresh flavors and vibrant color.
  2. Cheese Tortellini Choices: Experiment with different types of tortellini, such as spinach or mushroom-filled, to add unique flavors to your soup.
  3. Adjust the Creaminess: For a lighter version, you can substitute half of the heavy cream with milk or use a non-dairy alternative without sacrificing flavor.
  4. Customize Your Veggies: Feel free to add other vegetables such as zucchini, kale, or bell peppers for added nutrition and texture.

Variations

Ingredient Swaps

You can change the tortellini type to fit your taste. Use meat tortellini for a hearty option. If you want a lighter dish, try vegetable tortellini. Both will work well in this creamy pesto soup.

Heavy cream adds richness, but you can swap it for half-and-half or coconut milk. These alternatives give you a creamy feel without the heaviness.

Flavor Enhancements

Want to spice things up? Add a pinch of red pepper flakes for heat. Fresh herbs like thyme or oregano can also boost flavor. They add a nice touch to the soup’s aroma.

You can throw in other veggies too. Carrots, zucchini, or bell peppers can add color and nutrition. Just chop them small so they cook well.

Dietary Modifications

For gluten-free options, use gluten-free tortellini. Many brands offer this choice. You can also check for gluten-free vegetable broth.

If you’re vegan, skip the heavy cream and cheese. Use cashew cream or almond milk instead. You can find vegan tortellini too, which works well in this recipe. These swaps keep the soup tasty while meeting dietary needs.

Storage Info

How to Store Leftovers

To keep your creamy pesto tortellini soup fresh, start by letting it cool down. Once it’s at room temperature, transfer it to an airtight container. This helps keep out air and moisture. I recommend using glass containers, as they do not absorb odors. If you use plastic, choose BPA-free options. Store the soup in the fridge for up to three days.

Reheating Instructions

You can reheat your soup in two main ways: the microwave or the stovetop. For the microwave, pour the soup into a microwave-safe bowl. Heat in short bursts, stirring in between, until it’s hot. If you choose the stovetop, pour the soup into a pot. Warm it over low heat, stirring often. To prevent the soup from separating, add a splash of broth or cream while warming. This keeps the texture smooth.

Freezing the Soup

If you want to save some for later, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top, as liquids expand when frozen. When you want to eat it, thaw the soup in the fridge overnight. You can also use the microwave for quick thawing. Frozen soup can last up to three months. Just remember, the texture may change a bit after freezing, so it’s best enjoyed fresh.

FAQs

Common Questions about Creamy Pesto Tortellini Soup

Can I make this soup in advance?

Yes, you can make this soup ahead of time. It tastes great even the next day. Just store it in the fridge in an airtight container. When you’re ready to eat, reheat it on the stove. Add a splash of broth if it seems thick.

How do I store leftover pesto?

To store leftover pesto, place it in a sealed jar. Pour a thin layer of olive oil on top. This helps keep it fresh and bright. You can also freeze it in ice cube trays. Just pop out a cube when you need some!

Troubleshooting Tips

My soup is too thick; what can I do?

If your soup is too thick, add more broth or water. Stir it in slowly until you reach your desired consistency. This will keep it creamy without losing flavor.

How do I enhance the flavor if it’s bland?

To enhance bland soup, add more salt or black pepper. Fresh herbs like basil can bring freshness. You can also squeeze a bit of lemon juice for a zesty kick.

Health-related Queries

Is tortellini soup healthy?

Tortellini soup can be healthy. It contains vegetables like spinach and tomatoes. The cheese tortellini adds protein. Just watch the cream and pesto amounts for fat content.

How many calories are in creamy pesto tortellini soup?

A serving of creamy pesto tortellini soup has around 400 to 500 calories. This varies based on your ingredients. To make it lighter, use less cream or choose a low-calorie tortellini.

Creamy pesto tortellini soup combines simple ingredients for rich flavor. We covered key components, like olive oil, cheese tortellini, and fresh veggies. I shared step-by-step instructions to make it easy. You learned handy tips to ensure smooth soup and explore fun variations.

In the end, this soup is versatile and simple to prepare. With different options for dietary needs, it can be enjoyed by everyone. Enjoy making this comforting dis

- 1 tablespoon olive oil - 1 medium onion, finely diced - 3 garlic cloves, minced - 4 cups vegetable broth To start, olive oil adds richness to the soup. I prefer using high-quality olive oil for a deeper flavor. The onion and garlic bring a sweet and savory base that makes every bite tasty. Sauté the onion until it’s soft and translucent. This step creates a lovely aroma. After that, the minced garlic adds an extra layer of flavor. Add it only after the onion is ready, so it doesn't burn. Next, pour in vegetable broth. This broth serves as the soup's main liquid, providing a rich taste. - 1 (10 oz) package cheese tortellini - 1 cup heavy cream - 1/2 cup pesto (store-bought or freshly made) - 1 cup baby spinach, washed and drained - 1/2 cup cherry tomatoes, halved Now, let’s talk about the heart of the soup: cheese tortellini. They cook quickly and add a fun texture. The heavy cream gives the soup its creamy richness. When you stir in the pesto, it adds a fresh, herby taste. For greens, add baby spinach and cherry tomatoes. The spinach wilts nicely, while the tomatoes burst with flavor. This mix of ingredients makes the soup feel comforting and hearty. - Grated Parmesan cheese - Fresh basil leaves For a finishing touch, sprinkle grated Parmesan cheese on top. It adds a salty, nutty flavor that enhances the soup. Fresh basil leaves make a beautiful garnish. They provide a pop of color and a bright taste. You can also drizzle a bit more pesto on top for added flair. These toppings elevate the dish and offer a delightful contrast to the creamy soup. {{ingredient_image_2}} To start, I heat one tablespoon of olive oil in a large pot over medium heat. When the oil is hot, I add one finely diced medium onion. I sauté the onion for about five minutes. I want it to become soft and a bit clear. Next, I stir in three minced garlic cloves. I cook the garlic for one more minute until it smells great. Once the garlic is fragrant, I pour in four cups of vegetable broth. I bring this mixture to a boil. It's important to watch for the bubbles! When the broth is boiling, I add one package of cheese tortellini. This usually cooks in about three to five minutes. I look for the tortellini to float to the top, which tells me they are ready. After the tortellini floats, I reduce the heat to low. This step is crucial to keep the soup from boiling too hard. Gradually, I stir in one cup of heavy cream and half a cup of pesto. I mix everything until the soup looks smooth and creamy. Next, I add one cup of washed baby spinach and half a cup of halved cherry tomatoes. I season the soup with salt and freshly ground black pepper. I let the soup simmer for two to three minutes, just until the spinach wilts and the tomatoes soften. Now, my soup is ready! I serve it hot in bowls. For a nice touch, I sprinkle grated Parmesan cheese on top. A few fresh basil leaves add color and flavor. This creamy pesto tortellini soup is perfect for cozy nights, warming you from the inside out. To get a creamy consistency, always add the heavy cream slowly. Stir it well into the soup. This helps blend the flavors. If the soup gets too thick, add more vegetable broth. For seasoning, taste as you go. Add salt and pepper little by little. This way, you can find the right balance. You can save time by using store-bought pesto. It tastes good and cuts down on prep. If you want to make your own, you can blend fresh basil, garlic, nuts, oil, and cheese. Prepping ingredients in advance helps too. Chop your onion and garlic the night before. Measure your broth and cream. This makes cooking faster. Serve your soup with crusty bread or a fresh salad. These sides add more texture and flavor. The best serving temperature is hot. This makes the soup feel cozy and warm. Garnish with grated Parmesan cheese and fresh basil. It gives the soup a nice finish and makes it look great. Pro Tips Fresh Pesto is Best: If you have the time, making your own pesto can elevate the soup to new heights with fresh flavors and vibrant color. Cheese Tortellini Choices: Experiment with different types of tortellini, such as spinach or mushroom-filled, to add unique flavors to your soup. Adjust the Creaminess: For a lighter version, you can substitute half of the heavy cream with milk or use a non-dairy alternative without sacrificing flavor. Customize Your Veggies: Feel free to add other vegetables such as zucchini, kale, or bell peppers for added nutrition and texture. {{image_4}} You can change the tortellini type to fit your taste. Use meat tortellini for a hearty option. If you want a lighter dish, try vegetable tortellini. Both will work well in this creamy pesto soup. Heavy cream adds richness, but you can swap it for half-and-half or coconut milk. These alternatives give you a creamy feel without the heaviness. Want to spice things up? Add a pinch of red pepper flakes for heat. Fresh herbs like thyme or oregano can also boost flavor. They add a nice touch to the soup's aroma. You can throw in other veggies too. Carrots, zucchini, or bell peppers can add color and nutrition. Just chop them small so they cook well. For gluten-free options, use gluten-free tortellini. Many brands offer this choice. You can also check for gluten-free vegetable broth. If you're vegan, skip the heavy cream and cheese. Use cashew cream or almond milk instead. You can find vegan tortellini too, which works well in this recipe. These swaps keep the soup tasty while meeting dietary needs. To keep your creamy pesto tortellini soup fresh, start by letting it cool down. Once it's at room temperature, transfer it to an airtight container. This helps keep out air and moisture. I recommend using glass containers, as they do not absorb odors. If you use plastic, choose BPA-free options. Store the soup in the fridge for up to three days. You can reheat your soup in two main ways: the microwave or the stovetop. For the microwave, pour the soup into a microwave-safe bowl. Heat in short bursts, stirring in between, until it's hot. If you choose the stovetop, pour the soup into a pot. Warm it over low heat, stirring often. To prevent the soup from separating, add a splash of broth or cream while warming. This keeps the texture smooth. If you want to save some for later, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top, as liquids expand when frozen. When you want to eat it, thaw the soup in the fridge overnight. You can also use the microwave for quick thawing. Frozen soup can last up to three months. Just remember, the texture may change a bit after freezing, so it's best enjoyed fresh. Can I make this soup in advance? Yes, you can make this soup ahead of time. It tastes great even the next day. Just store it in the fridge in an airtight container. When you're ready to eat, reheat it on the stove. Add a splash of broth if it seems thick. How do I store leftover pesto? To store leftover pesto, place it in a sealed jar. Pour a thin layer of olive oil on top. This helps keep it fresh and bright. You can also freeze it in ice cube trays. Just pop out a cube when you need some! My soup is too thick; what can I do? If your soup is too thick, add more broth or water. Stir it in slowly until you reach your desired consistency. This will keep it creamy without losing flavor. How do I enhance the flavor if it’s bland? To enhance bland soup, add more salt or black pepper. Fresh herbs like basil can bring freshness. You can also squeeze a bit of lemon juice for a zesty kick. Is tortellini soup healthy? Tortellini soup can be healthy. It contains vegetables like spinach and tomatoes. The cheese tortellini adds protein. Just watch the cream and pesto amounts for fat content. How many calories are in creamy pesto tortellini soup? A serving of creamy pesto tortellini soup has around 400 to 500 calories. This varies based on your ingredients. To make it lighter, use less cream or choose a low-calorie tortellini. Creamy pesto tortellini soup combines simple ingredients for rich flavor. We covered key components, like olive oil, cheese tortellini, and fresh veggies. I shared step-by-step instructions to make it easy. You learned handy tips to ensure smooth soup and explore fun variations. In the end, this soup is versatile and simple to prepare. With different options for dietary needs, it can be enjoyed by everyone. Enjoy making this comforting dish!

Creamy Pesto Tortellini Soup

A comforting and creamy soup featuring cheese tortellini, fresh spinach, and a burst of flavor from pesto.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 10 oz package cheese tortellini
  • 1 cup heavy cream
  • 0.5 cup pesto
  • 1 cup baby spinach, washed and drained
  • 0.5 cup cherry tomatoes, halved
  • to taste salt
  • to taste freshly ground black pepper
  • for serving grated Parmesan cheese
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the finely diced onion and sauté until it becomes translucent and slightly soft, about 5 minutes.
  • Stir in the minced garlic and continue to cook for another minute, until the garlic is fragrant and just starting to turn golden.
  • Carefully pour in the vegetable broth and bring it to a vigorous boil. When the broth is boiling, add the cheese tortellini. Cook according to the package instructions, which typically takes about 3-5 minutes—keep an eye out for the tortellini to float to the surface, indicating they’re ready.
  • Once the tortellini is cooked, reduce the heat to low. Gradually stir in the heavy cream and pesto, mixing until the soup is smooth and well-combined.
  • Add the baby spinach and halved cherry tomatoes to the pot. Season the mixture with salt and freshly ground black pepper to taste. Allow the soup to simmer for an additional 2-3 minutes, just until the spinach begins to wilt and the tomatoes soften slightly.
  • Serve the soup hot. For an elegant touch, garnish each bowl with a generous sprinkle of grated Parmesan cheese and a few fresh basil leaves.

Notes

Consider serving the soup in rustic bowls to enhance its comfort-food vibe, and add an extra drizzle of pesto on top of the cheese for a pop of color.
Keyword creamy, pesto, soup, tortellini, vegetarian

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