Pesto Tortellini soup (Green Minestrone)

Close up of a serving of a serving of pesto tortellini soup. Served in In a white bowl.

5 from 1 vote

Pesto Tortellini soup (Green Minestrone)

If you're a pesto fan, this Pesto Tortellini Soup (Green Minestrone) is for you. Light yet warming, it’s packed with green veggie goodness, uses one pan and comes together in just 30 minutes.

Prep Time10

Cook Time20

Course: Main Course, Soup

Cuisine: pasta

Diet: Vegetarian

Servings: people

Calories: 592kcal

Author: Helen

Ingredients

1 tablespoon olive oil
1 onion finely chopped
3 cloves garlic crushed
2 sticks celery diced
1 zucchini diced
1 cup peas
4 cups chicken or veg stock (Note 1)
salt and pepper to taste
12 oz tortellini (Note 2)
1 cup pesto (Note 3)
1 lemon (juice)

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for another 30 seconds.
Toss in the celery, zucchini, peas, and asparagus. Sauté for 2-3 minutes.
Pour in the stock, season with salt and pepper, and bring to a gentle simmer. Let it cook for 5 minutes.
Add the tortellini to the pot and simmer for 3–4 minutes (or as per packet instructions) until tender.
Remove from the heat, stir in the pesto and squeeze in the lemon juice. Taste and adjust seasoning as needed.

Notes

1. Chicken or vegetable stock, either store-bought or homemade.
2. Tortellini. I tend to use plain cheese tortellini, as it pairs well with the pesto, but feel free to try other flavors. Just keep in mind that stronger fillings may compete with the broth.
3. Basil pesto. You can use jarred, fresh, or homemade. Fresh pesto will give the brightest flavor, but a good-quality jar works well too.

Nutrition