Tomato Tortellini Soup Recipe with Basil Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 3 cloves garlic, minced
  • 2 (14.5) ounce cans of fire roasted tomatoes (like Muir Glen)
  • 32 ounces broth (chicken or vegetable)
  • 1 (9 ounce) package dried cheese tortellini (I used DeLallo)
  • 2 large handfuls baby spinach (more or less)
  • ⅓ cup basil pesto
  • freshly grated Parmesan for serving
  1. In a large dutch oven or soup pot, heat oil over medium heat. Add the chopped carrots and onion and saute for about 10 minutes, or until tender. Add the garlic and saute for 1 minute more.
  2. Stir in the tomatoes and broth and bring to a boil. Reduce heat to low and simmer for 15 minutes.
  3. Add the tortellini and simmer covered for 10 minutes, or until tortellini is cooked. Remove from heat. Stir in the baby spinach and let sit for a minute or two.
  4. Serve with a spoonful of basil pesto and a sprinkling of Parmesan in each bowl.
The pasta in this recipe will continue to soak up the liquid so if you refrigerate leftovers, you will need need to add liquid when you reheat.
Recipe by Some the Wiser at