Lemony Tortellini Pesto Soup

Lemony Tortellini Pesto Soup Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 25 minutes


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


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.

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