Tomato & Pesto Tortellini Soup

Prep Time
Cook Time
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"An easy and super quick delicious soup to make. There are a couple of things to chop; but, nothing difficult. Now, you can use a vegetable, chicken, or beef broth; and, you can use a cheese, mushroom, or meat filled tortellini - so, the recipe/soup is pretty flexible which is really nice. To make this easy; I used a store bought pesto - however, you can always make your own if you want. This makes a great week night soup. Add some crusty bread; and, it's perfect for a light dinner."

Original recipe yields 7 servings
  • Garnish


  • Serving Size: 1 (515.4 g)
  • Calories 362.6
  • Total Fat - 11 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 39.7 mg
  • Sodium - 1660.6 mg
  • Total Carbohydrate - 51.4 g
  • Dietary Fiber - 3.8 g
  • Sugars - 4.6 g
  • Protein - 15.9 g
  • Calcium - 196.6 mg
  • Iron - 2.7 mg
  • Vitamin C - 15.2 mg
  • Thiamin - 0.4 mg

Step 1

Base ... Add the olive oil to a large soup pot on medium to medium high heat; and, add the celery, onion, carrot, a pinch of salt, pepper, and red pepper flakes. Saute 3-4 minutes, stirring often; until the vegetables begin to soften. Then, add the tomatoes. I prefer to use the grape tomatoes; sometimes the larger grape tomatoes, aren't as sweet - but both work. You want to cook the tomatoes until they begin to 'burst' or 'pop' - about 5 minutes. I just prefer the grape for their size. As they begin to burst; they, also begin to break apart; and will become part of the broth. I like to use a tomato masher; and 'SMASH' the tomatoes a bit, to make sure they are broken up. You can also use a large fork to do this.

Step 2

Note: Obviously, if you like more or less onion or celery; just change it up. The same with the tomatoes ... adjust it to your liking. These are the amounts I find work best; but, make it your own.

Step 3

Broth ... Now, it's time to add your broth - vegetable, chicken, or beef. I really don't have a preference; it is all up to you; and, what you like. Bring the broth up to a light boil. Again, taste for any seasoning ... sometimes, I will add an extra pinch of salt; especially if using a low sodium broth.

Step 4

Tortellini ... Add your tortellini and cook on medium heat (just under a boil, according to package directions; usually 5-7 minutes.

Step 5

Finish ... The last minute or two, add the pesto, spinach; and taste for seasoning once again. Remember the red pepper flakes are spicy, so, go easy. And, hopefully, you have seasoned as you. And, if using a store bought pesto; make sure to mix it up well when you add the pesto using a slotted spoon. Store bought pesto often has a bit more olive than if using a home made version.

Step 6

Serve and ENJOY! ... Once the tortellini are done; ladle into bowl; and, serve with crusty Italian bread; and, grated parmesan or pecorino romano cheese. I like a fruit salad on the side for a quick and easy dinner. Note: these days; you can really find some different flavored tortellini - so give them a try. I've seen; mushroom, roasted red pepper, artichoke, chicken, even duck, etc. And, don't be afraid to change up the vegetables as well - fennel, bok choy, peppers, etc. Have fun!

Tips & Variations

No special items needed.



OMG this was so good I polished off 2 bowls for lunch. I used veal tortellini and a tomato pesto but finished it of with shaved parmesan and a sprinkle of shredded purple basil otherwise made as per recipe. I had to sub cayenne pepper for the chilli flakes as I could not find the packet I bought a couple of weeks ago, but it gave it nice little kick. Thank you Kchurchill5, will be freezer the rest for later use, made for Pick Me tag game under the 48 hour rule.

review by:
(2 May 2016)