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- 1 tablespoon olive oil - 1 small onion, finely diced - 2 cloves garlic, minced I start with olive oil for a rich base. Its flavor shines when heated. I finely dice one small onion and add it to the pot. Cooking it makes the kitchen smell great. After about three minutes, I stir in two minced garlic cloves. This adds depth and aroma to the soup. - 4 cups vegetable broth - 1 cup heavy cream Next, I pour in four cups of vegetable broth. This adds a warm, savory flavor. I then lower the heat and add one cup of heavy cream. This makes the soup creamy and rich, giving it a lovely texture. - 1 cup basil pesto - Grated Parmesan cheese Now comes the star of the dish: one cup of basil pesto. This brings a fresh, herby taste. I mix it well into the soup. For serving, I sprinkle grated Parmesan cheese on top. This adds a salty kick and makes it even more delicious. To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 small onion, finely diced, and sauté for about 3-4 minutes. You want the onion to become soft and fragrant. Next, stir in 2 cloves of minced garlic. Sauté for another minute, stirring constantly. This step builds a great base for your soup. Now, carefully pour in 4 cups of vegetable broth. Increase the heat until it reaches a gentle boil. Once boiling, reduce the heat again. Stir in 1 cup of heavy cream and 1 cup of basil pesto. Mix well until they blend smoothly. This creates a rich and creamy soup base. Add a 9 oz package of cheese tortellini to the pot. Cook according to the package instructions. It usually takes about 5-7 minutes. You want the tortellini to be al dente, tender yet firm. To test, take one out and give it a bite. After the tortellini is cooked, gently fold in 1 cup of halved cherry tomatoes. Also, add in 2 cups of fresh spinach, rinsed and dried. Cook for an extra 2-3 minutes. This allows the spinach to wilt and the tomatoes to soften slightly. These veggies add color and nutrition to the soup. Now, taste your soup and adjust with salt and black pepper. This step is key for flavor balance. Once seasoned, ladle the soup into bowls. Garnish with grated Parmesan cheese and fresh basil leaves. This will make your dish look and taste amazing. To enhance the taste of your soup, always use fresh ingredients. Fresh basil adds a bright note. A sprinkle of lemon juice can also boost the flavor. Remember, the key to great soup is in proper seasoning. Always taste your soup before serving. Adjust salt and pepper as needed for a balanced taste. To prevent overcooked tortellini, follow the package instructions closely. Cook the tortellini until it's al dente, or firm to the bite. This keeps it from becoming mushy in the soup. To maintain a creamy texture, add the cream and pesto after the broth boils. Stir gently to blend without breaking the tortellini. Garnishing can elevate your soup's look. Top it with grated Parmesan cheese and fresh basil leaves. This not only adds flavor but also makes it appealing. For serving, use deep bowls to hold the soup. Pair it with crusty bread for a complete meal. Enjoy the comforting and delicious experience of your creation! {{image_4}} You can swap out tortellini for other pasta types. Try using small shells or bowtie pasta. These options still hold the creamy sauce well. You can also use vegetable-based pasta for a fun twist. For vegetables, consider adding zucchini, carrots, or bell peppers. These veggies add both color and nutrients. You can sauté them with the onion for extra flavor. For a vegan version, replace heavy cream with coconut milk or cashew cream. Use vegan pesto instead of basil pesto. You can find many brands in stores or make your own. If you need a gluten-free option, choose gluten-free pasta. Most grocery stores offer great choices today. Always check the packaging to ensure it's gluten-free. Adding proteins can make your soup heartier. Cook diced chicken or shrimp in the pot before adding the broth. They will soak up the flavors as they cook. You can also experiment with different types of pesto. Try sun-dried tomato pesto or arugula pesto for a unique taste. Each type brings its own flavor profile to the dish. Store your leftover soup right after it cools. Use airtight containers for best results. Glass or plastic containers work well. Avoid metal containers, as they can react with the soup. Keep the soup in the fridge for up to three days. To freeze the soup, let it cool completely. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand. When ready to eat, thaw it overnight in the fridge. Reheat on the stove or in the microwave until hot. Stir well to ensure even heating. In the fridge, the soup lasts about three days. Look for signs of spoilage, like a sour smell or mold. If you see any of these, throw it away. Always trust your senses to keep it safe. Can I use different pasta? Yes, you can use any pasta you like. Try penne, farfalle, or even whole wheat pasta. Just make sure to adjust the cooking time. You want your pasta to be tender but not mushy. How spicy is the pesto? Most pesto is mild, but it can vary. If you use store-bought pesto, check the label. If you prefer more heat, add a pinch of red pepper flakes when cooking. This adds a nice kick without overpowering the dish. What can I add for more nutrition? You can add more veggies like zucchini, carrots, or bell peppers. They boost vitamins and fiber. Beans or lentils are great for extra protein too. Just toss them in with the tortellini and cook until tender. Can this be made ahead of time? Yes, you can make this soup ahead. Just store it in the fridge for up to three days. When ready to eat, reheat it on the stove. Add a splash of broth if it seems too thick. What to serve with this soup? This soup pairs well with crusty bread or a fresh salad. A simple green salad with a light vinaigrette works great. The crunch balances the creamy soup. Ideal sides for a complete meal Consider garlic bread or a side of roasted vegetables. Both add flavor and texture. You can also serve a light dessert like fruit salad to finish your meal. This soup combines simple ingredients like olive oil, garlic, and creamy broth. You prepare by sautéing aromatics and creating a base with broth and pesto. Adding tortellini and fresh vegetables brings it all together. You can tweak flavors and adjust for diets, ensuring everyone enjoys it. Store any leftovers properly for future meals. This recipe is flexible and perfect for sharing. Try it yourself, and discover how easy it is to make a delicious meal. Enjoy your soup journey!

One-Pot Creamy Pesto Tortellini Soup

Warm up your evenings with this delicious one-pot creamy pesto tortellini soup! This cozy recipe combines cheese tortellini, fresh spinach, and cherry tomatoes in a rich broth infused with basil pesto and cream. Perfect for busy weeknights, it takes only 25 minutes to make. Looking for a comforting meal that's easy to whip up? Click to explore this recipe and bring a bowl of warmth to your table tonight!
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Ingredients
  

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup basil pesto

1 package (9 oz) cheese tortellini (fresh or frozen)

1 cup cherry tomatoes, halved

2 cups fresh spinach, rinsed and patted dry

Salt and black pepper, to taste

Grated Parmesan cheese, for serving

Fresh basil leaves, for garnish

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.

    Add Garlic: Stir in the minced garlic and continue to sauté for an additional minute, stirring constantly to avoid burning the garlic.

      Add Broth: Carefully pour in the vegetable broth and increase the heat to bring it to a gentle boil.

        Incorporate Cream and Pesto: Once the mixture is boiling, reduce the heat and stir in the heavy cream and basil pesto until they are nicely blended.

          Cook Tortellini: Add the cheese tortellini to the pot, cooking according to the package instructions, which should take around 5-7 minutes until al dente.

            Add Vegetables: After the tortellini is tender, gently fold in the halved cherry tomatoes and fresh spinach. Cook for an additional 2-3 minutes, allowing the spinach to wilt and the tomatoes to slightly soften.

              Season: Taste the soup and season with salt and black pepper as needed, adjusting according to your preference.

                Serve: Ladle the hearty soup into bowls and garnish with a generous sprinkle of grated Parmesan cheese and a few fresh basil leaves for an appealing presentation.

                  - Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings