Spinach Artichoke Pesto Tortellini Soup

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
12 oz frozen artichoke hearts
64 oz vegetable broth
2 (14 oz) cans cannellini or Great Northern white beans, rinsed and drained
3 cups cheese tortellini (refrigerated or frozen)
2 cups fresh spinach leaves, roughly chopped
1/3 cup basil pesto
Salt and black pepper, to taste
Grated 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.