Pesto Tortellini Soup (Green Minestrone) Recipe is my absolute go-to for when I crave something fresh, comforting, and packed with vibrant green veggies. This soup is a beautiful mix of creamy pesto, tender tortellini, and a garden’s worth of greens all simmered in a flavorful broth. It’s cozy yet light, perfect for any day when you want your meal to feel like a warm hug from the inside out. Trust me, once you try this recipe, it will become a staple in your kitchen rotation too!

Ingredients You’ll Need

The image shows nine white bowls arranged neatly on a white marbled surface, each containing different ingredients. The top left bowl holds uncooked tortellini pasta, light yellow in color with a folded shape. Next to it, a bowl is filled with green pesto sauce with a rough texture, and to the right is a small bowl containing light yellow olive oil. The middle row features three bowls with diced green zucchini on the left, light green diced celery in the center, and whole green peas on the right. The bottom row has diced white onion on the left, a glass jar with a yellowish broth in the middle, and minced garlic with a light cream color on the right. All bowls are white and the surface is clean with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this Pesto Tortellini Soup (Green Minestrone) Recipe lies in how simple ingredients come together to create such a bold, fresh flavor. Each one brings something special, from the fragrant garlic and sweet peas to the creamy pesto and tender pasta.

1 tbsp olive oil: For a rich base that gently sautés the veggies without overpowering their freshness.
1 onion, finely chopped: Adds natural sweetness and depth when softened.
3 cloves garlic, crushed: Infuses the soup with a fragrant, savory punch.
2 sticks celery, diced: Gives a satisfying crunch and subtle earthiness.
1 zucchini, diced: Brings in tender texture and vibrant green color.
1 cup peas: Sweet bites that pop with flavor and add a lovely visual contrast.
4 cups chicken or vegetable stock: The flavorful broth base that ties everything together.
Salt and pepper, to taste: Essential for seasoning and balancing the flavors perfectly.
12 oz tortellini: Cheese-filled little pillows that soak up all the delicious broth.
1 cup pesto: The star ingredient that brings brightness, herbaceous notes, and creaminess.
1 lemon, juice only: Adds a refreshing zing to brighten the entire soup.

How to Make Pesto Tortellini Soup (Green Minestrone) Recipe

Step 1: Sauté the aromatics

Heat the olive oil in a large pot over medium heat until shimmering. Toss in the finely chopped onion and cook for about 3 to 4 minutes until it’s soft and translucent. Stir in the crushed garlic and cook for another 30 seconds until fragrant — this creates a flavorful foundation for your soup.

Step 2: Add the vegetables

Next, add the diced celery, zucchini, and peas. Sauté everything together for 2 to 3 minutes, allowing the veggies to soften slightly while maintaining their fresh, vibrant crunch. This step really helps develop layers of texture and flavor.

Step 3: Pour in the stock and simmer

Pour in 4 cups of chicken or vegetable stock, season with salt and pepper to your liking, then bring the mixture to a gentle simmer. Let it cook for about 5 minutes so the flavors meld beautifully and the vegetables become tender without turning mushy.

Step 4: Cook the tortellini

Add your tortellini directly into the simmering soup. Let it cook for 3 to 4 minutes or according to the package instructions until the pasta is tender and cooked through. These little cheesy pockets soak up the savory broth, making every spoonful deliciously creamy.

Step 5: Finish with pesto and lemon

Remove the pot from heat and stir in a full cup of fresh pesto until the soup turns a gorgeous, vibrant green. Squeeze in the juice of one lemon – this final touch brightens everything up with a fresh, citrusy zing. Taste and adjust seasoning if needed before serving.

How to Serve Pesto Tortellini Soup (Green Minestrone) Recipe

A top view of a white pot filled with clear broth soup containing three main layers: the base layer is the light greenish broth, the middle layer consists of small diced green zucchini pieces scattered throughout, and the top layer includes yellowish tortellini pasta pieces floating evenly across the surface. The pot is placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it’s time to serve, think fresh! A sprinkle of grated Parmesan or a few extra spoonfuls of pesto on top amps up the flavors beautifully. Chopped fresh basil or a pinch of crushed red pepper flakes can also add an exciting color and flavor contrast.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic knots for dipping. A simple mixed green salad with lemon vinaigrette also complements the herbal freshness, making for a perfectly balanced meal that doesn’t feel too heavy.

Creative Ways to Present

For a fun twist, serve this Pesto Tortellini Soup (Green Minestrone) Recipe in mini bread bowls or vibrant green ceramic bowls to highlight its fresh colors. Garnish with edible flowers or extra dollops of pesto swirled on top for a restaurant-worthy presentation that’s sure to impress friends and family.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pesto Tortellini Soup (Green Minestrone) Recipe in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it just as delicious the next day.

Freezing

If you want to freeze this soup, it’s best to leave the pesto and tortellini out initially and add them fresh when reheating. Freeze the soup base in a sealed container for up to 3 months. Once thawed, stir in fresh pesto and cook tortellini separately to keep the texture perfect.

Reheating

Reheat the soup gently on the stove over medium-low heat, stirring frequently. Once hot, stir in the pesto and cooked tortellini if added separately. Avoid boiling to keep the pesto’s vibrant flavor and the tortellini’s tender texture intact.

FAQs

Can I use store-bought pesto for this soup?

Absolutely! While homemade pesto brings an extra freshness, good-quality store-bought pesto works perfectly in this recipe and saves time.

Is it okay to substitute the tortellini with another pasta?

Yes, you can swap tortellini for mini ravioli, gnocchi, or even small shaped pasta like ditalini. Just adjust cooking times accordingly.

Can I make this vegetarian or vegan?

Definitely. Use vegetable stock and vegan pesto (many store-bought pestos are vegan or you can make your own) and vegan tortellini alternatives for a plant-based version.

What if I don’t have fresh lemon?

Fresh lemon juice brightens the soup beautifully, but a splash of white wine vinegar or a sprinkle of lemon zest can work in a pinch.

Can I add other vegetables to this soup?

Yes! Feel free to toss in spinach, kale, asparagus, or green beans to enhance the veggie power in this already green-packed soup.

Final Thoughts

I can’t recommend this Pesto Tortellini Soup (Green Minestrone) Recipe enough if you’re looking for a wholesome, comforting meal that’s bursting with fresh flavors and cozy textures. It’s easy to make, wonderfully versatile, and always feels special. Whip up a pot, invite your loved ones, and watch this delicious soup bring warmth and smiles all around the table.