PESTO TORTELLINI SOUP (GREEN MINESTRONE)

If you're a pesto fan, this Pesto Tortellini Soup (Green Minestrone) is for you. Light yet warming, it’s packed with green veggie goodness, uses one pan, and comes together in just 30 minutes.

I love finding new ways to use pesto. It’s often thought of as a spring or summer pasta sauce, but when the weather turns cold, all I want is soup. So, I thought—why not a pesto soup?

After creating a couple of richer soups like my Gochujang Tortellini Soup and Chicken Alfredo Soup with Tortellini, I was craving something lighter. I wanted to pack the pesto soup with veggies like my Chicken Minestrone, so I added peas, celery, and zucchini, then tossed in cheesy tortellini for more umami.

If you love brothy, comforting pasta soups, you might also enjoy my Italian Egg Drop Soup with Pastina or Greek Lemon Orzo Soup.

The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

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Why you need to make this soup:

Quick and simple. Ready in 30 minutes and uses just one pan.
Enjoy delicious basil pesto in a warm, nourishing soup.
Light, satisfying, and super nutritious. Packed with green veggie goodness.

Ingredients:

Chicken or vegetable stock, either store-bought or homemade.
Tortellini. I tend to use plain cheese tortellini, as it pairs well with the pesto but feel free to try other flavors. Just keep in mind that stronger fillings may compete with the broth.
Basil pesto. You can use jarred, fresh, or homemade. Fresh pesto will give the brightest flavor, but a good-quality jar works well too.

Substitutions & Variations:

Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.

Switch up the green veggies: Try spinach, kale, or asparagus.
Add protein: Shredded rotisserie chicken or white beans for a vegetarian option.

Recipe steps

*Be sure to see the recipe card below for the full ingredients list & instructions! *

Step 1: Sauté the onions in olive oil for a few minutes until softened and then add the garlic. Toss in the celery, zucchini, peas, and asparagus. Sauté for 2-3 minutes.

Step 2: Pour in the stock, season, and bring to simmer for 5 minutes.

Step 3: Add the tortellini to the pot and simmer for 3–4 minutes until tender.

Step 4: Remove from the heat, stir in the pesto, and squeeze in the lemon juice. Taste and adjust seasoning as needed.

Expert Tips

Add the tortellini shortly before serving to avoid overcooking. Tortellini cooks quickly and can become mushy if left too long.
Remove the soup from the heat before adding pesto and lemon. Overheating them can dull their vibrant flavors.

Serving suggestions

I love that this soup is a satisfying one-pan meal. A slice of crusty bread or garlic bread is perfect for soaking up the delicious broth.

Recipe FAQs

What's the best way to store leftovers?

This soup can be stored in the fridge for up to 2 days. If you plan on having leftovers, it's best to store the tortellini separately or set some uncooked tortellini aside to cook in the broth when you're ready to serve.

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