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Pesto Tomato Tortellini Soup

Bowl of pesto tomato tortellini soup filled with cheese tortellini, vibrant tomato broth, and topped with basil pesto.
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This Pesto Tomato Tortellini Soup is a creamy, comforting one-pot meal made with cheese tortellini, crushed tomatoes, pesto, and kale. Perfect for a cozy, quick dinner in under 30 minutes.

Ingredients

Scale
  • 1 shallot, diced
  • 4 cloves garlic, diced
  • 1 tablespoon tomato paste
  • 28 oz can crushed tomatoes
  • 1 quart (4 cups) chicken broth
  • 1 tablespoon pesto
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 10 oz refrigerated cheese tortellini
  • 2 cups fresh kale, roughly chopped (stems removed)
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Parmesan cheese for serving
  • 1 tablespoon olive oil

Instructions

  1. In a large soup pot, heat olive oil over medium heat.
  2. Add diced shallot and garlic; sauté for 3–5 minutes until fragrant and translucent.
  3. Stir in tomato paste and cook for another 3–5 minutes to caramelize.
  4. Add chicken broth, crushed tomatoes, pesto, oregano, red pepper flakes, salt, and pepper. Stir to combine.
  5. Bring the soup to a boil.
  6. Add tortellini and cook for 3 minutes.
  7. Stir in chopped kale and let it wilt.
  8. Finish with heavy cream, stir, and serve hot with Parmesan cheese.

Notes

  • Use frozen tortellini if preferred; just increase cooking time slightly.
  • Swap kale with baby spinach or chard if desired.
  • To make it vegetarian, use vegetable broth and ensure the tortellini is meat-free.
  • Soup stores well for 4 days in the fridge but is not recommended for freezing with pasta inside.
  • Add shredded chicken, sausage, or white beans for more protein.

Nutrition

Find it online: https://recipeeasily.com/pesto-tomato-tortellini-soup/