Tortellini with pesto cream [soup] from The Soup Sisters Cookbook: 100 Simple Recipes to Warm Hearts...One Bowl at a Time (page 148) by Sharon Hapton and Pierre Lamielle

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock.

  • dbuhler on April 02, 2026

    We really liked this! I made a half batch but used the full amount of pesto, and I added a handful of grated Parmesan at the end. I also added about 7 oz. of shredded chicken to make it more substantial. I would definitely make this again!

  • averythingcooks on January 27, 2022

    UPDATE: I had a bowl this afternoon and after a night in the fridge, the creamy base (with fresh tomato, stock, cream and pesto) is much more flavourful...but I now think orzo might be a better choice than larger stuffed pastas…which I will try soon.

  • averythingcooks on January 27, 2022

    This certainly is a good soup and it was a smart use for a small number of frozen tortellini I found lurking in the freezer......it's just not great or special compared to so many other soups that I make. IF I had some frozen stuffed pasta on hand needing a use, I might repeat this.

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