Pesto Tortellini Soup

Trying to do a better job of using up leftovers and produce before it has to be tossed, I needed to use the last of the fresh basil purchased earlier in the week.  I created a simple pesto as a base for a quick tortellini soup that had plenty of flavor.

Pesto Tortellini Soup

First the pesto. . .

Pesto:

1 to 1 1/2 cups fresh basil leaves

5-6 cloves garlic, peeled 

1/4-1/2 cup grated parmesan cheese

Salt and pepper to taste.

1 Tbsp. olive oil.

Place first 3 ingredients in small food processor.

Season with a little salt and freshly ground pepper

Blend.  

As ingredients combine, drizzle olive oil into the pour spout of food processor.

Stop and scrape down sides as needed until blended. 

No need for expensive pine nuts.  This is part of the flavor base for the soup.

You can use store-bought pesto. . .about 2 Tbsp. should be about right.

Soup Ingredients:

2-3 medium carrots, chopped into bite-size pieces.

2 stalks celery, chopped into bite-size pieces

1/2 medium onion, diced

1-14.5 oz can diced tomatoes with juice

2 Tbsp. basil pesto

5 cups chicken broth  (I used a chicken paste or powder that is reconstituted with some hot water.)

2 Tbsp. Worcestershire sauce

1 Tbsp. dry Italian Seasoning 

1/2 tsp. red pepper flakes

1/4 tsp. ground black pepper

1/2 to 1 tsp. salt

1/3 cup ketchup   (I didn't have any tomato sauce in the cupboard.)

2 cups frozen cheese tortellini

2 cups fresh spinach.

Saute the carrots, celery and onion in a few tablespoons olive oil over medium heat.

When onions are translucent, add tomatoes in juice, chicken broth, pesto, seasonings and ketchup.

(Wait to add the tortellini and spinach.)

Bring soup up to a boil and then turn to a steady simmer.

Simmer for 15-20 minutes.

Add tortellini, bring to a boil. . then return to a simmer.  The tortellini will only take a few minutes to cook.  

Add fresh spinach, stir until spinach is wilted.

Serve.