Basil Pesto Tortellini Soup

You guys. THIS SOUP. Where do I even start?

This is hands down, my favorite soup of all time. No, it’s not the fanciest soup or the creamiest soup or even the most visually appealing soup, but THIS IS MY SOUP. This is a recipe that my dad has made for years and years. He is the literal Soup Master and even though I can never make this recipe quite the way he makes it, I get pretty damn close and you really can’t mess this recipe up even if you tried.

I think every time my sister and I go to my dad’s house he has some sort of delicious soup in the fridge. And I always have to have a bowl of whatever is in there. Always.

You start out sautéing green onions, which I always thought was a little weird but it just wouldn’t taste the same with sharp, uncooked green onion. Also onion + garlic = heavenly smells.

Plus this soup is FULL of veggies so you can feel good about eating 2…or 3 bowls of it.

Pesto Tortellini Soup

Prep time: 10 minutes  |  Cook time: 15 minutes  |  Serves: 6

Ingredients:

• 1 Tbsp. olive oil
• 2 cloves of garlic, minced
• 1 bunch of green onions, diced
• vegetable broth
• 2 carrots, sliced (halved and sliced if they’re huge)
• 2 small zucchini, quartered and sliced
• 1 can stewed tomatoes
• ¼ cup pesto
• 9 oz. tortellini pasta
• Pinch of cayenne pepper
• Salt and pepper to taste

 

Directions:

Heat the oil in a large stockpot. Add the onions and garlic, and sauté until fragrant. Add the carrots and zucchini, and sauté until just tender, about 5 minutes.

Add the broth, tortellini, tomatoes, and cayenne and bring to a boil. Reduce the heat and simmer until the tortellinis are done, about 10 minutes.

Remove soup from heat and stir in pesto. Add salt and pepper to taste

 

Serving suggestions:

This soup is so great served with some warm, crusty bread. It is literally my favorite soup on earth.