Appetizers / Soups / Salads

Spinach Artichoke Pesto Tortellini Soup is for Dinner.

Spinach Artichoke Pesto Tortellini Soup takes 5 minutes to prepare.

Spinach Artichoke Pesto Tortellini Soup takes 15 minutes to cook.

Spinach Artichoke Pesto Tortellini Soup makes 8 servings.

The ingredients for Spinach Artichoke Pesto Tortellini Soup are:

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
12 oz frozen artichoke hearts
64 oz vegetable broth
2 (14 oz) cans cannellini or Great Northern white beans, rinsed and drained
3 cups cheese tortellini (refrigerated or frozen)
2 cups fresh spinach leaves, roughly chopped
1/3 cup basil pesto
Salt and black pepper, to taste
Grated Parmesan cheese, for serving, optional

Here is how you make Spinach Artichoke Pesto Tortellini Soup:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the artichoke hearts and cook for 2-3 minutes. Add the vegetable broth, beans, tortellini, and spinach leaves. Cook until tortellini is soft, about 7 minutes.2. Stir in the basil pesto and season with salt and black pepper, to taste. Serve warm with Parmesan cheese, if desired.Note-you can also use jarred or canned artichoke hearts, just drain before using.Serving Size: 6 servingsNumber of Servings: 8Recipe submitted by SparkPeople user BOXERMOM19.

The nutritional information for Spinach Artichoke Pesto Tortellini Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 284.6

• Total Fat: 11.5 g
• Cholesterol: 24.3 mg
• Sodium: 859.1 mg
• Total Carbs: 34.9 g
• Dietary Fiber: 6.6 g
• Protein: 10.8 g

The dietary needs meet for Spinach Artichoke Pesto Tortellini Soup is Vegetarian