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Pesto Tortellini and Spinach Soup

Pesto Tortellini and Spinach Soup This soup was simple, delicious, light & so easy to make. It paired nicely with a tossed salad and crusty fresh baked bread & butter. My kids LOVED this 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 use pesto)
  • 1 cup fresh spinach, chopped

Pour chicken broth into a large dutch oven being careful not to add fat. Skim as much fat from the top of the stock as possible. Add seasonings & bring to a boil. Add tortellini & cook per instructions. Add spinach right before tortellini is finished cooking – serve immediately. Enjoy.

Chicken Stock

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

  • Chicken remains (remove 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

I let it simmer for 2-3 hours, strain it and put in the refrigerator for the night.

Click here for a printable version of this recipe

Pesto Tortellini and Spinach Soup

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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.