Tortellini, Bean, and Pesto Soup

This is one of the most popular soups that I make, and my friends and family always request this soup when we get together!

Tortellini, Bean, and Pesto Soup

Brynn Harvey
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6


  • 2 tbsp. butter or margarine
  • 1 garlic clove finely chopped
  • 1/2 c. carrot cut into julienne strips
  • 1/2 c. celery chopped
  • 6 c. water
  • 2 tsp. vegetable or chicken bouillon granules
  • 1 19 oz. can red kidney beans drained and rinsed
  • 1 10 oz. package dried cheese-filled tortellini
  • 1 tbsp. fresh parsley chopped
  • 1/4 tsp. pepper
  • 6 tbsp. basil pesto
  • 6 tbsp. Parmesan cheese grated


  • Melt butter in large pot over medium-low heat.
  • Cook garlic, carrot, onion, and celery in butter for 10 minutes, stirring occasionally.
  • Stir in water and bouillon granules.
  • Heat to boiling and reduce heat.
  • Stir in beans and tortellini.
  • Cover and simmer, stirring occasionally, until tortellini are tender.
  • Stir in parsley and pepper.
  • Top each serving with pesto and Parmesan cheese.
  • Serve immediately.


Adapted from Better Crocker

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