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Pesto Tortellini and Spinach Soup

Pesto Tortellini and Spinach Soup This pesto tortellini and spinach soup was quick and easy to make. This simple and tasty soup paired nicely with a tossed salad and crusty fresh baked bread & butter. My kids LOVED this soup.

How to Make Pesto Tortellini and Spinach Soup:


  • 6-8 cups homemade chicken stock (recipe below)
  • 1-2 tsp chicken bullion granules
  • 1/2 tsp dried basil
  • Salt & pepper, to taste
  • 1 package of fresh tortellini (whatever flavor you like – we used pesto)
  • 1 cup fresh spinach, chopped

Pour chicken stock into a large Dutch oven. Add seasonings & bring to a boil. Add tortellini & cook per instructions. Add spinach right before the tortellini is finished cooking. Serve immediately and enjoy.

How to Make Chicken Stock:

After making a roasted chicken, I make a delicious stock using the following ingredients:

  • Chicken remains (remove the skin so it isn’t as fatty)
  • Onion, chopped into large chunks
  • Celery, chopped into large chunks
  • Carrots, chopped into large chunks
  • Bay leaf
  • Fresh chopped parsley
  • Garlic
  • Dried basil
  • Salt & pepper, to taste

I let it simmer for 3-4 hours, strain it, and put it in the refrigerator for the night. The next day, skim off any fat that has accumulated on top and discard it.

Pesto Tortellini and Spinach Soup

Click here for a printable version of this recipe

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  1. That looks delicious and easy! I tagged you for a Six Word Memoir! If you want to play, you can find the post on my blog.