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For this creamy pesto tortellini soup, you need a few key items. Here’s what you'll need: - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup basil pesto - 1 package (9 oz) cheese tortellini (fresh or frozen) - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish The olive oil helps to sauté the onion and garlic. The onion adds sweetness, while the garlic brings flavor. Vegetable broth gives the soup a rich base. Heavy cream makes it creamy and smooth. Basil pesto adds a fresh, herbaceous taste. Tortellini is the star of the dish, providing a delightful bite. Cherry tomatoes offer sweetness and color. Fresh spinach adds nutrition and a pop of green. Garnishes can elevate your soup. Here are some options to consider: - Grated Parmesan cheese - Fresh basil leaves - Crushed red pepper flakes for heat - A drizzle of olive oil for richness These toppings add flavor and texture. Parmesan gives a salty kick. Fresh basil enhances the herb taste. Red pepper flakes can spice things up. You can easily modify this recipe for different diets. Here are some ideas: - Use coconut milk instead of heavy cream for a dairy-free option. - Swap cheese tortellini for gluten-free tortellini. - For a vegan version, use vegetable broth, coconut milk, and vegan pesto. These changes keep the soup tasty while fitting your needs. Feel free to mix and match based on what you have. Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Cook it for about 3-4 minutes until it turns soft and clear. This step builds the soup's flavor. Next, add the minced garlic and stir it for 1 minute. Keep an eye on it so it doesn’t burn. The smell will be amazing! Pour in the vegetable broth and bring it to a boil. This will create a rich base for your soup. When it starts boiling, add the heavy cream and basil pesto. Stir them together well. The creamy texture and basil flavor mix perfectly. This is where the magic happens, and your soup starts to look delicious! Now it’s time to add the tortellini. Follow the package instructions for cooking time, usually about 5-7 minutes. When the tortellini is soft, stir in the halved cherry tomatoes and fresh spinach. Cook for another 2-3 minutes until the spinach wilts. This adds color and nutrition to your soup. Lastly, season with salt and pepper to taste. Serve it hot with grated Parmesan cheese and fresh basil on top. Enjoy! To keep your soup nice and creamy, use heavy cream. It blends well with the pesto. You can also add a bit more pesto for extra flavor. If you want a lighter option, try half-and-half instead. Just remember, it may not be as thick. Stir the cream in slowly to prevent curdling. Fresh ingredients make a big difference in flavor. Use fresh spinach instead of frozen for better taste and texture. Look for vibrant cherry tomatoes; they should feel firm and look shiny. When choosing tortellini, go for fresh if you can find it. It cooks faster and tastes better. If your soup is too thick, add more vegetable broth or cream. Stir well and let it heat up. If you find it too salty, add a sliced potato. Let it cook for a few minutes, then remove the potato. It will soak up some salt. For a bland taste, add more pesto or a splash of lemon juice. This will brighten the flavors. {{image_2}} You can switch up your pasta in this soup. Instead of tortellini, try using small shells or bowtie pasta. These shapes hold the creamy broth well. You can also use whole wheat or gluten-free pasta for a healthier option. Just keep an eye on cooking times. Fresh pasta cooks faster than dried pasta. Want to make your soup heartier? Add some protein! Cooked chicken, shrimp, or sausage can fit right in. If you want a vegetarian option, try chickpeas or white beans. Just add them in when the tortellini is cooking. This way, they warm up nicely and blend with the flavors. Spice up your soup with extra flavors. Consider adding a pinch of red pepper flakes for heat. Lemon zest can add a fresh pop. You could also throw in some Italian herbs like oregano or thyme. For a twist, try sun-dried tomatoes or artichoke hearts. These additions can really boost the taste and make your soup unique! After enjoying your creamy pesto tortellini soup, let it cool first. Then, pour it into an airtight container. Make sure it is sealed well to keep out air. You can keep leftovers in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To reheat, pour the soup into a pot. Heat it on low to medium heat. Stir often to avoid burning. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. Add a splash of broth or cream if it gets too thick. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. It can last for up to three months in the freezer. To enjoy it later, thaw it in the fridge overnight before reheating. Yes, you can skip the cream. Use a non-dairy milk like almond or oat milk instead. This will keep the soup creamy without the dairy. If you want, add a little more pesto for extra flavor. You can also blend cashews or silken tofu for creaminess. If you don't have pesto, try using spinach or arugula. Blend them with olive oil, nuts, and garlic for a quick sauce. You can also use sun-dried tomatoes for a nice twist. A mix of herbs like basil and parsley can work too. Just add olive oil to make it smooth. This recipe is almost vegetarian. Just make sure to use vegetable broth instead of chicken broth. The tortellini should also be cheese-filled and not contain meat. This way, you’ll have a tasty vegetarian soup full of flavor. This blog post covered essential ingredients for the soup, step-by-step instructions, and helpful tips. We explored ways to customize the recipe with variations and storage methods. Remember, cooking should be fun and flexible. You can change ingredients based on your taste and needs. Whether you want something classic or creative, you now have options. Enjoy making this soup your way and share your results!

One-Pot Creamy Pesto Tortellini Soup

Indulge in a bowl of warmth with this One-Pot Creamy Pesto Tortellini Soup! Packed with vibrant flavors from fresh spinach, juicy cherry tomatoes, and rich basil pesto, this recipe is both comforting and easy to make. Perfect for a quick weeknight dinner, it only takes 25 minutes from start to finish. Ready to impress your taste buds? Click to explore the full recipe and make this delicious soup tonight!
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup basil pesto

1 package (9 oz) cheese tortellini (fresh or frozen)

1 cup cherry tomatoes, halved

2 cups fresh spinach

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.

    Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

      Pour in the vegetable broth and bring to a boil.

        Once boiling, add the heavy cream and basil pesto, stirring to combine.

          Add the tortellini to the pot and cook according to package instructions, usually about 5-7 minutes.

            Once the tortellini is tender, stir in the cherry tomatoes and fresh spinach, and cook for an additional 2-3 minutes until the spinach wilts.

              Season the soup with salt and pepper to taste.

                Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

                  Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings