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To make Creamy Pesto Tortellini Soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 garlic cloves, minced - 4 cups vegetable broth - 1 (10 oz) package cheese tortellini - 1 cup heavy cream - 1/2 cup pesto (store-bought or homemade) - 1 cup baby spinach - 1/2 cup cherry tomatoes, halved - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish These items create a rich and tasty soup that warms you up. If you do not have some ingredients, here are good swaps: - Use chicken broth instead of vegetable broth for more flavor. - Try another type of pasta like gnocchi or mini shells. - Swap heavy cream with half-and-half or coconut milk for a lighter soup. - Fresh spinach can be replaced with kale or Swiss chard. - Use sun-dried tomatoes instead of cherry tomatoes for a deeper taste. These swaps keep the soup delicious while changing the flavor a bit. When picking your ingredients, I suggest these brands: - For olive oil, choose extra virgin varieties like California Olive Ranch. - Barilla and Rana are great for cheese tortellini. - For pesto, I like Classico or make your own fresh version. - Choose organic vegetable broth from brands like Pacific Foods. - Fresh basil is best from your local farmer's market or grocery store. These brands offer quality that enhances the soup's flavor and texture. {{ingredient_image_1}} 1. First, heat a large pot over medium heat. Add 1 tablespoon of olive oil. 2. Next, add 1 diced onion. Sauté it for about 5 minutes until it turns translucent. 3. Then, add 3 minced garlic cloves. Cook them for 1 minute until you can smell the garlic. 4. Now, pour in 4 cups of vegetable broth. Bring it to a boil. 5. Once boiling, add 1 package of cheese tortellini (10 oz). Cook it for about 3-5 minutes until the tortellini float to the top. 6. Lower the heat and stir in 1 cup of heavy cream and 1/2 cup of pesto. Mix well until combined. 7. Add 1 cup of baby spinach and 1/2 cup of halved cherry tomatoes. Season with salt and pepper to taste. 8. Cook for another 2-3 minutes until the spinach wilts a bit. - Step 1: Pot with olive oil heating up. - Step 2: Onion in the pot, starting to soften. - Step 3: Garlic added, making the kitchen smell great. - Step 4: Broth bubbling away. - Step 5: Tortellini floating, signaling they are ready. - Step 6: Cream and pesto turn the broth creamy and green. - Step 7: Spinach and tomatoes brighten up the soup. - Step 8: Final mix, ready to serve. - Prep Time: 10 minutes to chop and gather. - Cooking Time: 15 minutes total. - Sauté onion and garlic: 6 minutes. - Boil broth and cook tortellini: 5 minutes. - Mix in cream, pesto, spinach, and tomatoes: 4 minutes. This simple method makes a warm and tasty soup that you will love! To make your creamy pesto tortellini soup stand out, focus on fresh ingredients. Use fresh basil leaves for garnish to brighten the dish. Add a squeeze of lemon juice before serving for a zesty kick. This adds depth to the soup. You can also try roasting your cherry tomatoes before adding them. Roasting brings out their natural sweetness and adds a lovely texture. Don't forget to taste and adjust your salt and pepper. This can elevate the flavors. One common mistake is overcooking the tortellini. Follow the package directions closely. Once they float, they are done. If you cook them too long, they can turn mushy. Another mistake is adding the cream too soon. Wait until the tortellini cooks before stirring in the cream and pesto. This ensures the soup stays thick and creamy. Lastly, don’t skip the seasoning. It can make or break your soup. Serve your soup hot in deep bowls. Top each bowl with grated Parmesan cheese for extra flavor. Fresh basil leaves add a nice touch and color. Pair the soup with a simple side salad or crusty bread. This makes a complete meal. You can also serve it with a sprinkle of red pepper flakes for heat. Enjoy your comforting dish with family and friends! Pro Tips Fresh Pesto for Vibrancy: If possible, use homemade pesto for a fresher and more vibrant flavor that elevates the soup. Adjust Creaminess: For a lighter soup, you can substitute half of the heavy cream with low-fat milk or a non-dairy alternative. Perfect Tortellini: Be careful not to overcook the tortellini; they are done when they float to the top of the soup. Garnishing Tips: Add a squeeze of lemon juice just before serving for a bright finish, and don't skimp on the fresh basil for aroma. {{image_2}} You can easily make this soup gluten-free. Use gluten-free tortellini, which you can find in stores. Check the pasta section for brands that offer gluten-free choices. You can also use rice or quinoa as a base. This keeps the soup hearty without gluten. To make this soup vegan, switch the cheese tortellini for vegetable-based tortellini. Use coconut cream or cashew cream instead of heavy cream. For added flavor, try nutritional yeast in place of Parmesan cheese. You still get a creamy texture and rich taste, but it’s plant-based! You can customize your soup with different veggies. Add mushrooms for a savory touch or zucchini for extra texture. You can also include cooked chicken or shrimp for protein. If you like spice, toss in red pepper flakes. These additions make the soup your own! To store leftovers, let the soup cool first. Then, scoop it into an airtight container. You can keep it in the fridge for about three days. Make sure to seal the container tightly. This keeps the soup fresh and tasty. Freezing this soup is a great option too. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. You can freeze the soup for up to three months. Just remember to label the containers with the date. When you’re ready to eat, you can reheat the soup easily. For the best results, thaw it overnight in the fridge. Heat it in a pot over medium heat until warm. Stir it often to prevent sticking. If the soup looks thick, add a splash of broth or water to loosen it up. Enjoy your warm, creamy pesto tortellini soup! To make this soup ahead of time, follow these steps. Prepare the soup up to the point of adding the cream and pesto. Store it in a sealed container in the fridge. When you're ready to serve, heat the soup on the stove. Then, stir in the heavy cream and pesto. This keeps the flavors fresh and bright. Yes, you can use other types of pasta. Shells or bowties work well too. Just adjust the cooking time based on the pasta you choose. If you use fresh pasta, it cooks faster. Make sure to check the package for cooking times. Making homemade pesto is simple and fun. You need fresh basil, garlic, nuts, Parmesan cheese, and olive oil. Blend 2 cups of basil leaves, 2 garlic cloves, 1/4 cup of nuts, and 1/2 cup of olive oil. Add salt and pepper to taste. Blend until smooth. This adds a fresh taste to your soup. This article covered essential ingredients, detailed cooking steps, and helpful tips. We explored variations for different diets and outlined storage methods. I hope you feel equipped to cook this dish and make it your own. The right ingredients and techniques will lead to a tasty meal. Remember, cooking is about joy and creativity. Enjoy every bite!

Creamy Pesto Tortellini Soup

A delicious and creamy soup featuring cheese tortellini, pesto, and fresh vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 package cheese tortellini (10 oz)
  • 1 cup heavy cream
  • 1 cup pesto (store-bought or homemade)
  • 1 cup baby spinach
  • 1 cup cherry tomatoes, halved
  • to taste salt and pepper
  • for serving grated Parmesan cheese
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Pour in the vegetable broth and bring to a boil. Once boiling, add the cheese tortellini and cook according to package instructions (usually about 3-5 minutes until they float to the top).
  • Reduce the heat to low and stir in the heavy cream and pesto, mixing well until combined.
  • Add the baby spinach and cherry tomatoes, then season with salt and pepper to taste. Cook for another 2-3 minutes until the spinach wilts slightly.
  • Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

Notes

Feel free to use homemade pesto for a fresher taste.
Keyword creamy, pesto, soup, tortellini, vegetarian