Springtime Tortellini Pesto Soup

When it comes to Spring, many ingredients come to mind, but one of my main go-to’s has to be asparagus!  I also let go of my rich, creamy soups for a light, broth version.  I know I’m about to make this soup whenever I can get my hands on that crisp, stalky green vegetable.  I also know I can prepare it on a busy weeknight, as it takes a mere 30-40 minutes to make.  Plus, since it fills a large pot, the leftovers can be had the following day for lunch or dinner!  Pair with a side salad and warm rolls and you have the perfect Spring time supper!

The Starting Lineup

  • 1 Tbsp olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 8 cups (64oz) chicken broth
  • 1/4 cup prepared basil pesto, plus more for garnish
  • 2 (15oz) cans great white northern beans, rinsed
  • 16 oz frozen tortellini
  • 1 pound asparagus, cut into 1-inch pieces
  • 6 oz fresh spinach leaves
  • Precooked chicken sausage, sliced (i.e. HEB Naturals Apple Gouda)
  • Shaved parmesan cheese, garnish
  • Kosher salt and ground black pepper, to taste

In a large Dutch oven, heat olive oil over medium heat.  Add onions, garlic and a hefty pinch of salt and pepper and sauté for 5 minutes (*add garlic towards the end of the 5 minutes, careful not to burn).

To the onion and garlic, add in the broth and whisk in the pesto.  Add in the tortellini and white beans and bring to a simmer for 20 minutes.

Lastly, add in the asparagus, spinach leaves and sliced sausage and simmer until warmed through, about 5 minutes.

Ladle into bowls and top with more pesto and parmesan cheese.  Enjoy!

SpringtimeTortelliniPestoSoup

 

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1 Comment

  1. Pingback: Springtime Tortellini Pesto Soup — Railroad Wife | My Meals are on Wheels

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