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To make creamy pesto tortellini soup, gather these ingredients: - 1 tablespoon olive oil - 1 small onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 2 cups heavy cream - 1 cup basil pesto (store-bought or homemade) - 2 cups cheese tortellini (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup baby spinach - Salt and pepper to taste - Fresh basil leaves for garnishing - Grated Parmesan cheese for topping You can swap ingredients to suit your taste. Use chicken broth instead of vegetable broth for more flavor. If you want a lighter soup, replace heavy cream with half-and-half or coconut milk. You can also use any type of pesto, like sun-dried tomato or arugula pesto. If you prefer gluten-free options, choose gluten-free tortellini. Garnishing makes the soup look and taste better. Fresh basil leaves add a nice touch. Grated Parmesan cheese gives it a salty flavor. You can also add a drizzle of olive oil for extra richness. To spice it up, try red pepper flakes. - Start by gathering all your ingredients. - Dice one small onion. - Mince three cloves of garlic. - Halve one cup of cherry tomatoes. - Measure out the cheese tortellini, spinach, and pesto. 1. Heat one tablespoon of olive oil in a large pot over medium heat. 2. Add the diced onion and cook for about five minutes. You want it translucent. 3. Add the minced garlic and cook for one more minute. The aroma will fill your kitchen. 4. Pour in four cups of vegetable broth. Bring it to a simmer. 5. Stir in two cups of heavy cream and one cup of basil pesto. Mix well. 6. Add the cheese tortellini and simmer. This takes about five to seven minutes. They float when they are done. 7. Gently stir in the halved cherry tomatoes and one cup of baby spinach. Cook for two to three minutes. You want the spinach to wilt. 8. Season with salt and pepper to taste. - The tortellini should float to the top of the soup. - Spinach wilts and changes color to a bright green. - The soup should be creamy and warm throughout. - Look for the tomatoes to soften but not fall apart. To boost the taste of your creamy pesto tortellini soup, use fresh ingredients. Fresh garlic gives a strong kick. You can also try adding a squeeze of lemon juice. This adds brightness and balances the creaminess. If you love spice, add red pepper flakes while cooking. Fresh herbs like parsley or thyme can also enhance the dish. One common mistake is cooking the tortellini for too long. Overcooking makes them mushy. Make sure to check them when they float. Another mistake is not seasoning enough. Taste the soup before serving and adjust salt and pepper. Avoid adding the spinach too early; it should wilt just before serving. For this recipe, you need a large pot to cook everything. A wooden spoon is great for mixing. A sharp knife helps you chop the onion and garlic. A cutting board keeps your area tidy. Lastly, having measuring cups ensures you get the right amounts of broth and cream. {{image_2}} You can add protein to make this soup heartier. Cooked chicken or shrimp works well. Just toss it in during the last few minutes of cooking. If you prefer meat, try diced sausage or bacon. They add a nice flavor. For a simple option, use canned beans like chickpeas or white beans. They are tasty and filling. To make this soup vegan or dairy-free, swap the heavy cream for coconut milk. It gives a creamy feel without dairy. Use vegetable broth to keep it plant-based. Choose vegan tortellini, which you can find in stores. Make sure the pesto is dairy-free too. You can blend basil, nuts, nutritional yeast, and olive oil for a great vegan pesto. Feel free to customize ingredients based on your taste. You can add different veggies like zucchini or bell peppers. Just chop them small and toss them in with the onions. If you like heat, add red pepper flakes or a splash of hot sauce. For a fresh twist, squeeze some lemon juice right before serving. This adds a bright flavor that lifts the soup. After enjoying the creamy pesto tortellini soup, let it cool. Then, transfer it to an airtight container. Store it in the fridge for up to three days. Make sure the container is sealed well to keep the soup fresh. When you’re ready to enjoy it again, just take it out and check for any signs of spoilage. To freeze this soup, let it cool completely first. Pour the soup into freezer-safe containers or bags. Leave some space at the top of the container, as the soup will expand when frozen. You can freeze it for up to three months. When you want to eat it, just take it out and thaw it in the fridge overnight. Reheating creamy pesto tortellini soup is easy. You can use the stove or the microwave. If using the stove, pour the soup into a pot and heat it on low, stirring often. For the microwave, place the soup in a microwave-safe bowl. Heat it for 1-2 minutes, stirring halfway through. Always check that it is hot all the way through before serving. Yes, you can use frozen tortellini in this recipe. Just add it straight to the pot during cooking. Frozen tortellini cooks quickly, usually within 5 to 7 minutes. Check the package for exact times. They will float when done, just like fresh ones. To lighten up this soup, swap heavy cream for half-and-half or use a plant-based milk. You can also cut back on oil or use less pesto. Adding more veggies like zucchini or bell peppers can boost nutrition without adding heaviness. This soup pairs well with crusty bread or a fresh salad. A simple green salad with lemon dressing is a great choice. You might also enjoy it with garlic bread for extra flavor. For a fun twist, try adding a side of roasted vegetables. This article covered all you need to know for making creamy pesto tortellini soup. We discussed the key ingredients, substitutions, and garnishes that can make your dish shine. I shared step-by-step instructions along with tips to avoid common mistakes. We also explored variations and how to store leftovers properly. Remember, your choices can transform this soup into a personal favorite. Get creative with flavors and enjoy every bowl you serve!

Creamy Pesto Tortellini Soup One Pot

Savor the deliciousness of this creamy pesto tortellini soup that warms the soul! With just a few simple ingredients, you can create a comforting bowl of goodness in under 30 minutes. Discover how to combine rich flavors of basil pesto, creamy broth, and tender tortellini for a meal that’s quick and satisfying. Click through for the full recipe and bring this delightful dish to your table tonight!
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

4 cups vegetable broth

2 cups heavy cream

1 cup basil pesto (store-bought or homemade)

2 cups cheese tortellini (fresh or frozen)

1 cup cherry tomatoes, halved

1 cup baby spinach

Salt and pepper to taste

Fresh basil leaves for garnishing

Grated Parmesan cheese for topping

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Add the minced garlic and sauté for another minute, until fragrant.

      Pour in the vegetable broth and bring to a simmer.

        Stir in the heavy cream and basil pesto, mixing until fully combined.

          Add the cheese tortellini and simmer for about 5-7 minutes, or until they float to the top and are cooked through.

            Gently stir in the halved cherry tomatoes and baby spinach. Cook for an additional 2-3 minutes until the spinach wilts.

              Season with salt and pepper to taste.

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

                  Prep Time: 10 mins | Total Time: 25 mins | Servings: 4