Creamy Vegetable And Tortellini Soup With Pesto Recipe

This creamy vegetable and tortellini soup with pesto is a comforting and flavorful dish. It is packed with a variety of vegetables like carrots, celery, and spinach, along with cheesy tortellini. The creamy broth is made with a combination of vegetable broth and cream, giving it a rich and velvety texture. The addition of pesto adds a burst of freshness and herbaceous flavor to the soup. This soup is perfect for a cozy dinner or lunch, and it can be served with crusty bread or a side salad.

4.5
15 Rating -
Rate
Non Vegdiet
22minstotal
15minsPrep
7minsCook
22m.total
15m.Prep
7m.Cook
Creamy Vegetable And Tortellini Soup With Pesto
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ingredients serve

Ingredients for Creamy Vegetable And Tortellini Soup With Pesto Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 0.33 Carrots, Diced
  • 0.33 Celery Stalks, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.67 cup Vegetable Broth
  • 0.17 Package Tortellini
  • 0.17 cup Heavy Cream
  • 0.33 cup Fresh Spinach
  • As required Salt And Pepper To Taste
  • as needed Pesto, For Garnish
  • as per your need Grated Parmesan Cheese, For Garnish

Directions: 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.
Nutrition
value
354
calories per serving
10 g Fat33 g Protein59 g Carbs3 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    33g
  • Carbs
    59g
  • Fiber
    3g

MacroNutrients

  • Carbs
    59g
  • Protein
    33g
  • Fiber
    3g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    240mg
  • Iron
    2mg
  • Vitamin A
    144mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    51mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    68mg
  • Manganese
    < 1mg
  • Phosphorus
    371mg
  • Selenium
    23mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp