Ingredients

The following ingredients have 6 Servings
  • 1-2 teaspoons olive oil
  • 1/2 cup diced onion
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1/4 cup prepared pesto
  • 2 (15 oz.) cans white beans, drained
  • 1 pound asparagus, cut into 1-inch pieces
  • 1 cup frozen peas
  • 6 ounces fresh spinach, chopped
  • 20 ounces refrigerated tortellini
  • 1/4 cup chopped fresh basil
  • Grated Parmesan cheese, for serving

Instruction

  • In a large Dutch oven, heat olive oil over medium heat. Add onions, celery and garlic and saute until vegetables are tender, about 5 minutes.
  • Add broth to pot, then whisk in pesto. Stir in white beans. Bring to a simmer.
  • Stir in asparagus, peas, spinach and any other vegetables you are using. Add tortellini to pot and simmer until pasta and vegetables are just tender, about 5 minutes.
  • Just before serving, stir in fresh basil. Ladle into bowls and top with Parmesan cheese.