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- 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup basil pesto (store-bought or homemade) - 12 oz cheese tortellini (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - Salt and pepper to taste - Grated Parmesan cheese, for serving - Fresh basil leaves, for garnish - Large pot - Cooking spoon - Measuring cups and spoons The ingredients for this creamy pesto tortellini soup are simple yet flavorful. You start with olive oil, which adds richness. Diced onion and minced garlic create a strong base. The vegetable broth brings depth to the soup. Heavy cream makes it rich and smooth, giving the soup its creamy texture. Next, basil pesto adds a burst of flavor. You can use store-bought or make your own. Cheese tortellini is the star, making the soup hearty. Cherry tomatoes add sweetness and color. Fresh spinach gives a nice touch of green. Finally, you can season with salt and pepper for balance. For serving, I suggest grated Parmesan cheese and fresh basil leaves. These garnishes enhance the dish and make it look lovely. Having these ingredients ready will make your cooking smooth and enjoyable. First, grab a large pot and pour in 1 tablespoon of olive oil. Heat it over medium heat. Next, add 1 diced onion. Cook the onion until it turns translucent, about 3 to 4 minutes. This makes your base flavorful. Then, stir in 3 cloves of minced garlic. Cook it for just 1 minute. You want to smell that amazing garlic aroma. After the garlic is fragrant, pour in 4 cups of vegetable broth. Bring this to a gentle simmer. This step is key for blending the flavors together. Now, add in 1 cup of heavy cream and 1 cup of basil pesto. Stir well to mix everything. Let it simmer for about 5 minutes. This waiting time allows the flavors to meld beautifully. Now it's time for the star of the show: the tortellini! Add 12 ounces of cheese tortellini to the pot. Cook them according to the package instructions, usually about 4 to 5 minutes. They should be tender but firm. After that, stir in 1 cup of halved cherry tomatoes and 1 cup of fresh spinach. Cook for 2 more minutes. The spinach will wilt nicely, adding color and nutrition. Finally, season your soup with salt and pepper to taste. Now you’re ready to serve this creamy delight! To ensure your tortellini is tender, do not overcook it. Add the tortellini to the pot and follow the package instructions. They usually take about 4-5 minutes. Stir gently so they don’t stick together. For a creamy soup consistency, use heavy cream. It blends well with pesto and broth. Let the soup simmer after adding the cream. This helps create that rich, smooth texture. Stir often to keep everything mixed. Season your soup well. Add salt and pepper to taste. You can also use garlic powder or onion powder for extra flavor. A squeeze of lemon juice can brighten the dish. For toppings, consider adding a dollop of extra pesto on top. Grated Parmesan cheese adds depth. Fresh basil leaves also make a great garnish and enhance the look of the soup. Pair your soup with warm, crusty bread. It’s perfect for dipping. A simple salad on the side can balance the meal. For garnishes, sprinkle grated Parmesan on each bowl. Add a few fresh basil leaves for color. Drizzle with extra pesto for a pop of flavor. This makes your presentation even more appealing. {{image_2}} You can change the tortellini type to suit your taste. Try different fillings like spinach or mushroom. You can also use gluten-free tortellini for a lighter option. If you want a vegan soup, swap heavy cream with coconut milk or cashew cream. For cheese, use nutritional yeast or a dairy-free cheese. These swaps keep the rich taste while meeting different diets. Add protein to your soup for a heartier meal. Cooked chicken or shrimp works great. Both add flavor and make the soup more filling. You can also throw in other veggies. Try carrots, zucchini, or bell peppers. They bring new textures and flavors to the mix. Plus, they add color and nutrients. Making your own pesto is easy and fun. Blend fresh basil, garlic, nuts, olive oil, and Parmesan. This gives you a fresh taste that store-bought pesto can’t match. If you can’t find basil, use spinach or arugula for a different twist. You can also try sun-dried tomato pesto. It adds a rich, tangy flavor that pairs well with the soup. For best results, store your soup in an airtight container. This keeps it fresh longer. You can refrigerate the soup for up to three days. If you want to save it longer, freezing is a good option. Just make sure to leave some space in the container for expansion. You can reheat your soup in the microwave or on the stovetop. The stovetop method keeps it smoother. Pour the soup into a pot and heat it over low to medium heat. Stir often to avoid burning. If using a microwave, heat in short bursts. Stir between intervals for even warming. To keep the creaminess, add a splash of cream while reheating. In the fridge, the soup lasts about three days. If you freeze it, it can stay good for two to three months. Always check for signs of spoilage. If the soup smells off or you see mold, it's better to toss it. Yes, you can make this soup ahead of time. It keeps well in the fridge. To prep ahead, follow these tips: - Cook the soup as usual but skip adding the tortellini until you reheat. - Store soup in an airtight container for up to three days. - When ready to eat, reheat and add the tortellini. Cook until tender. Both fresh and frozen tortellini work well in this soup. Here are my thoughts: - Fresh tortellini: It cooks quickly and has a nice texture. - Frozen tortellini: It is convenient and can be stored longer. Use either type based on what you have on hand. Yes, you can make a dairy-free version of this soup. Here are some options: - Swap heavy cream for coconut milk or cashew cream. - Use dairy-free pesto, which is often made with nuts and oil. - Choose dairy-free tortellini, available in many stores. These swaps keep the soup creamy and tasty! This blog post covered a delicious creamy tortellini soup. It highlighted key ingredients like olive oil, heavy cream, and basil pesto. You learned how to create a rich base and cook the tortellini to perfection. We included tips for texture and flavor boosts, along with serving and storage advice. In the end, this dish is flexible and can fit many tastes. Enjoy experimenting with variations and share your favorites with friends!

One Pot Creamy Pesto Tortellini Soup

Warm up your soul with this delicious One Pot Creamy Pesto Tortellini Soup! This easy recipe combines fresh ingredients like cherry tomatoes and spinach with creamy pesto and cheese tortellini for a flavorful meal in just 25 minutes. Perfect for busy weeknights, it’s a comforting dish the whole family will love. Ready to savor every bite? Click through to explore the full recipe and make this delightful soup today!
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Ingredients
  

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup basil pesto (store-bought or homemade)

12 oz cheese tortellini (fresh or frozen)

1 cup cherry tomatoes, halved

1 cup fresh spinach

Salt and pepper to taste

Grated Parmesan cheese, for serving

Fresh basil leaves, for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and sauté for an additional minute until fragrant.

      Pour in the vegetable broth and bring it to a gentle simmer.

        Add the heavy cream and basil pesto to the pot, stirring to combine. Continue to simmer for about 5 minutes, allowing the flavors to meld.

          Gently add the cheese tortellini to the pot, cooking according to package instructions, typically about 4-5 minutes or until the tortellini are tender.

            Stir in the halved cherry tomatoes and fresh spinach, cooking for an additional 2 minutes until the spinach wilts.

              Season the soup with salt and pepper to taste.

                Serve hot in bowls, garnished with grated Parmesan cheese and fresh basil leaves.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4-6

                    - Presentation Tips: Drizzle a little extra pesto on top of each bowl for a pop of color and serve with crusty bread on the side for dipping.