Creamy Vegetable And Tortellini Soup With Pesto Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add garlic and cook for another minute until fragrant.
• STEP 3.Pour in vegetable broth and bring to a boil. Add tortellini and cook according to package instructions.
• STEP 4.Stir in cream and spinach, and cook until spinach wilts.
• STEP 5.Season with salt and pepper to taste.
• STEP 6.Serve the soup hot, garnished with a dollop of pesto and grated Parmesan cheese.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use any type of tortellini you prefer, such as cheese, spinach, or meat-filled.
• Feel free to add other vegetables like bell peppers or zucchini for extra flavor and nutrition.
• If you want a thinner soup, you can add more vegetable broth or water.
• To make the soup vegetarian, use vegetable broth and skip the Parmesan cheese garnish.

Storage and Serving

• This soup is best served hot and fresh.
• Garnish with a dollop of pesto and grated Parmesan cheese for added flavor.
• Serve with crusty bread or a side salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.