
Spinach Artichoke Pesto Tortellini Soup
Ingredients (11)
- 1 tablespoon olive oil
- 1 small yellow onion
- 2 cloves garlic
- 12 oz frozen artichoke hearts
- 64 oz vegetable broth
- 2 14 oz cans cannellini or Great Northern white beans, rinsed and drained
- 3 cups cheese tortellini
- 2 cups fresh spinach leaves
- 1/3 cup basil pesto
- Salt and black pepper
- Grated Parmesan cheese
Directions
Learn how to make this recipe at Two Peas & Their Pod