Spinach Artichoke Pesto Tortellini Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Spinach Artichoke Pesto Tortellini Soup calories by ingredient


We love this hearty vegetarian soup! It is perfect for lunch or dinner! We love this hearty vegetarian soup! It is perfect for lunch or dinner!
Number of Servings: 8


    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.