Spinach Artichoke Pesto Tortellini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon olive oil1 small yellow onion, diced2 cloves garlic, minced12 oz frozen artichoke hearts64 oz vegetable broth2 (14 oz) cans cannellini or Great Northern white beans, rinsed and drained3 cups cheese tortellini (refrigerated or frozen)2 cups fresh spinach leaves, roughly chopped1/3 cup basil pestoSalt and black pepper, to tasteGrated Parmesan cheese, for serving, optional
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the artichoke hearts and cook for 2-3 minutes. Add the vegetable broth, beans, tortellini, and spinach leaves. Cook until tortellini is soft, about 7 minutes.
2. Stir in the basil pesto and season with salt and black pepper, to taste. Serve warm with Parmesan cheese, if desired.
Note-you can also use jarred or canned artichoke hearts, just drain before using.
Serving Size: 6 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BOXERMOM19.
2. Stir in the basil pesto and season with salt and black pepper, to taste. Serve warm with Parmesan cheese, if desired.
Note-you can also use jarred or canned artichoke hearts, just drain before using.
Serving Size: 6 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BOXERMOM19.
Nutritional Info Amount Per Serving
- Calories: 284.6
- Total Fat: 11.5 g
- Cholesterol: 24.3 mg
- Sodium: 859.1 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 6.6 g
- Protein: 10.8 g
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