Tortellini, Bean And Pesto Soup 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.Add vegetable broth, diced tomatoes, white beans, and Italian seasoning. Bring to a boil and let simmer for 10 minutes.
• STEP 4.Add tortellini and cook according to package instructions.
• STEP 5.Stir in pesto and season with salt and pepper to taste.
• STEP 6.Serve the soup hot, garnished with grated Parmesan cheese and fresh basil leaves.
• 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-filled or meat-filled.
• Feel free to add other vegetables like spinach or zucchini for extra nutrition.
• If you don't have vegetable broth, you can use chicken broth or water instead.

Storage and Serving

• This soup is best served hot and fresh.
• Garnish with grated Parmesan cheese and fresh basil leaves for added flavor.
• Reheat leftovers in a pot over medium heat until heated through.