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- 2 tablespoons olive oil - 1 small onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream The base of this soup is simple yet rich. First, olive oil adds healthy fat and flavor. Dice a small onion and sauté it in the oil. The onion gives sweetness and depth. Then, add minced garlic. Garlic enhances the taste with its strong aroma. Next, pour in vegetable broth. This acts as the soup's main liquid and adds a savory touch. Heavy cream follows, making the soup creamy and luscious. The combination of these ingredients sets the stage for a delightful bowl of comfort. - 12 ounces fresh cheese tortellini - 1 cup cherry tomatoes, halved - 1 cup spinach, fresh - 1 cup basil pesto - Salt and pepper to taste Now, let’s talk tortellini. Fresh cheese tortellini brings a delightful texture and flavor. It cooks quickly and softens in the broth. Add halved cherry tomatoes for brightness and sweetness. Fresh spinach adds color and nutrients. Finally, stir in the basil pesto. It gives the soup a burst of herbal flavor. Season with salt and pepper to balance all the tastes. Each ingredient plays a role in creating a rich, layered dish. - Grated Parmesan cheese - Fresh basil leaves Garnishes elevate your soup. Grated Parmesan cheese adds a salty, nutty flavor. Fresh basil leaves bring a pop of green and fresh taste. These simple touches make your soup look and taste even better. Each bowl becomes a feast for the eyes and the palate. 1. Heat olive oil: In a large pot, add 2 tablespoons of olive oil. Set the heat to medium. 2. Sauté onion: Dice 1 small onion and add it to the pot. Cook for 3 to 4 minutes. You want it to turn soft and clear. 3. Add garlic: Mince 3 cloves of garlic. Stir them in and cook for 1 minute. Keep an eye on it to avoid burning. 1. Add broth: Pour in 4 cups of vegetable broth. Bring it to a gentle simmer. 2. Mix in cream: Add 1 cup of heavy cream. Stir well until the mixture becomes creamy. 3. Incorporate pesto: Add 1 cup of basil pesto. Blend it in, so the flavors mix well. 1. Cook tortellini: Add 12 ounces of fresh cheese tortellini. Cook according to the package, about 3 to 5 minutes. You want them tender, but not mushy. 2. Add spinach and tomatoes: Fold in 1 cup of fresh spinach and 1 cup of halved cherry tomatoes. Let the spinach wilt, which should take just a minute. 3. Season: Taste and add salt and pepper as needed. Enjoy the rich smells as your soup comes together! To make your soup shine, adjust the salt and pepper to fit your taste. Start with a pinch of salt and a few cracks of pepper. Taste as you go; you want a balanced flavor. If you'd like more depth, add fresh herbs like thyme or parsley. These herbs will brighten the dish and add a nice twist. Cook the tortellini until they are al dente. This means they should be firm but not hard. Follow the package directions to get it just right. For the spinach, add it last. Stir gently until it wilts without overcooking. This keeps it vibrant and fresh. Garnish your soup with grated Parmesan cheese. It adds a creamy finish and looks great. Place a few fresh basil leaves on top for color. Serve in a shallow bowl to show off the soup. A drizzle of olive oil can also make it shine. This will impress your guests and make the meal feel special. {{image_2}} You can easily change the pasta in this dish. Try bow tie or penne pasta instead of tortellini. Each type offers a new texture. You can also go gluten-free with rice or corn pasta. If you want a dairy-free option, swap heavy cream for coconut milk. It adds creaminess while keeping the soup rich and tasty. You can also use a plant-based pesto for a fully dairy-free meal. Adding proteins makes this dish heartier. Cooked chicken or shrimp works well. Simply add them when you stir in the tortellini. They will soak up the soup's flavors. Seasonal vegetables can bring fresh taste to your soup. Try adding zucchini or bell peppers. Just chop them up and sauté them with the onion and garlic. This will boost flavor and nutrition. For a spicy kick, add red pepper flakes or diced jalapeños. Mix them in with the sautéed onion and garlic. This gives the soup a nice heat. You can also switch up your pesto. Try sun-dried tomato pesto for a tangy taste. Or use spicy arugula pesto to change the flavor profile. Each variant adds a unique twist to your creamy soup. To keep your soup fresh, store it in an airtight container. It’s best to refrigerate it right after it cools. The soup will stay fresh for about 3 to 4 days in the fridge. If you want to keep it longer, freezing is a great option. You can freeze the soup for up to 3 months. Just remember to leave space in the container for the soup to expand as it freezes. When you’re ready to enjoy leftovers, reheat the soup on the stove over low heat. Stir often to avoid sticking. This method keeps the texture smooth. If you use a microwave, heat in short bursts. Check and stir between each burst. Be careful when reheating tortellini. They can overcook and become mushy if heated too long. In the fridge, your soup lasts about 3 to 4 days. In the freezer, it will be good for up to 3 months. Check for signs of spoilage before eating. Look for off smells or changes in texture. If you see any mold, toss the soup out. Always trust your senses! Yes, you can easily make this soup vegetarian. Start by using vegetable broth instead of chicken broth. You can also add more veggies for flavor and nutrients. Try mushrooms, zucchini, or bell peppers. These swaps keep the soup tasty while sticking to a vegetarian diet. If you don’t have pesto, try using a different sauce. You can use sundried tomato paste or a simple garlic and olive oil mix. Another option is to make your own pesto with basil, garlic, nuts, and olive oil. These alternatives will keep your soup rich and delicious. Yes, this recipe is easy to scale up. Just double or triple the ingredients based on how many people you want to serve. Keep the same cooking times, but check the tortellini to ensure they cook just right. This way, everyone gets to enjoy a warm bowl of soup! This blog covered how to make a creamy one-pot pesto tortellini soup. We discussed essential ingredients like tortellini, garlic, and vegetable broth. I shared step-by-step instructions and tips for flavor and texture. Variations allow you to switch up ingredients or add proteins. Keep this soup in the fridge for up to three days. Freeze for longer storage and reheat carefully. With these tips, you can enjoy a delicious meal that warms your soul. Happy cooking!

Creamy One-Pot Pesto Tortellini Soup

Savor the rich flavors of this creamy one-pot pesto tortellini soup that is perfect for any meal! With just a handful of simple ingredients, this recipe is easy to whip up and will warm you from the inside out. In only 25 minutes, you’ll have a delicious bowl of comforting soup packed with cheese tortellini, fresh spinach, and vibrant cherry tomatoes. Click through to explore this delightful recipe and elevate your dinner tonight!
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Ingredients
  

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup basil pesto

12 ounces fresh cheese tortellini

1 cup cherry tomatoes, halved

1 cup spinach, fresh

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 for about 3-4 minutes until it becomes translucent.

    Add the minced garlic and sauté for an additional 1 minute, being careful not to let it burn.

      Pour in the vegetable broth and bring to a gentle simmer.

        Stir in the heavy cream and basil pesto until fully blended and creamy.

          Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes, or until they are cooked al dente.

            Gently fold in the halved cherry tomatoes and fresh spinach, allowing the spinach to wilt.

              Season with salt and pepper to taste.

                Serve hot, garnished with grated Parmesan cheese and fresh basil leaves for an extra burst of flavor.

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