Lemony Tortellini Pesto Soup Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
👩🍳Cook Time: 25 minutes
Ingredients
1 Tbsp olive oil
1 medium yellow or white onion, chopped
3 cloves garlic
6 cups vegetable broth
½ cup Lemony Arugula Pesto, plus more to serve
⅓ cup sun-dried tomatoes, julienned (drained if in oil)
9-oz refrigerated vegan tortellini (any variety)
salt and freshly ground black pepper, to taste
3 cups baby spinach, coarsely chopped
Instructions
1In a large pot, heat the oil. Add the onion and garlic. Cook for about 5 minutes until fragrant and translucent. Alternatively, ditch the oil and place a soup pot over medium-high heat. When heated, add the onion and garlic, sautéing carefully not to burn.
2Pour in the broth, the Lemony Arugula Pesto and sun-dried tomatoes. Season with salt and pepper. Bring to a boil over medium-high heat.
3Stir in the tortellini. Cook for 4 minutes.
4Remove from the heat and stir in the spinach.
5Serve the soup topped with a dollop of the Lemony Arugula Pesto.
