Go Back

Spinach Artichoke Pesto Tortellini Soup

We love this hearty vegetarian soup! It is perfect for lunch or dinner!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins


  • 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


  • 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.
  • 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.