Best 2 Tortellini Bean And Pesto Soup Recipes

Indulge in a culinary journey with our delectable Tortellini Bean and Pesto Soup, a symphony of flavors that will tantalize your taste buds. This hearty and comforting soup is brimming with tender tortellini, hearty beans, vibrant pesto, and a medley of fresh vegetables, all simmering in a flavorful broth. Experience the perfect balance of textures and flavors in every spoonful, as the soft tortellini and tender beans meld harmoniously with the aromatic pesto and crisp vegetables. Whether you're seeking a quick and easy weeknight meal or a cozy dish to warm your soul on a chilly day, this Tortellini Bean and Pesto Soup is sure to satisfy.

**Additional Recipes Included:**

* **Creamy Pesto Gnocchi Soup:** Dive into a velvety embrace of creamy pesto gnocchi soup, where pillowy gnocchi, vibrant pesto, and a chorus of vegetables dance together in a symphony of flavors.
* **Roasted Red Pepper and Sausage Soup:** Embark on a culinary adventure with our roasted red pepper and sausage soup, a vibrant tapestry of flavors featuring succulent sausage, tender vegetables, and the smoky sweetness of roasted red peppers, all harmonizing in a rich and satisfying broth.
* **Easy Minestrone Soup:** Discover the rustic charm of our easy minestrone soup, a hearty and wholesome dish brimming with an array of vegetables, tender pasta, and a savory broth, capturing the essence of Italian home cooking.
* **Loaded Baked Potato Soup:** Indulge in the ultimate comfort food with our loaded baked potato soup, a creamy and decadent delight brimming with tender potatoes, melted cheese, crispy bacon, and a medley of your favorite toppings, delivering a symphony of flavors in every bite.

Let's cook with our recipes!

TORTELLINI, BEAN AND PESTO SOUP

Tortellini, Bean and Pesto Soup image

Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons butter or margarine
1 garlic clove, finely chopped
1 medium carrot, cut into julienne strips
1 medium onion, chopped (1/2 cup)
1 medium celery stalk, chopped (1/2 cup)
6 cups water
2 teaspoons vegetable or chicken bouillon granules
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
6 tablespoons basil pesto
6 tablespoons freshly grated Parmesan cheese

Steps:

Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Nutrition Facts : Calories 440, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 6 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g, TransFat 0 g

TORTELLINI, BEAN AND PESTO SOUP

Tortellini, Bean and Pesto Soup image

Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons butter or margarine
1 garlic clove, finely chopped
1 medium carrot, cut into julienne strips
1 medium onion, chopped (1/2 cup)
1 medium celery stalk, chopped (1/2 cup)
6 cups water
2 teaspoons vegetable or chicken bouillon granules
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
6 tablespoons basil pesto
6 tablespoons freshly grated Parmesan cheese

Steps:

Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Nutrition Facts : Calories 440, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 6 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g, TransFat 0 g

Tips:

For a richer flavor, use homemade pesto instead of store-bought.
If you don't have any fresh basil on hand, you can use 1/2 cup of dried basil instead.
Add a pinch of red pepper flakes to the soup for a little bit of heat.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Tortellini, bean, and pesto soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of tortellini, beans, and pesto creates a flavorful and satisfying soup that is sure to please everyone at the table. This soup is also a great way to use up leftover tortellini or beans. So next time you're looking for a quick and easy meal, give this tortellini, bean, and pesto soup a try.