Reviews & Comments

Very easy and delicious. I used veggie stock and half the tortellini I put in were the green spinach and cheese filled. Made for a good color. I also used Cilantro instead of parsley because I love it! I used a combination Italian shredded cheese for the top (it contained mozzarella) and it was too stringy, I should have stuck with the Parmesan. I may try cooking the veggies in olive oil, using a low sodium veggie stock and some whole wheat pasta for my more health conscious and vegan friends. Found a great garlic crusted bread for the side YUMM!

This is the best soup I had ever had! This soup is now my favorite and go to soup. Very light and not heavy, but great flovor is added after the pasta is cooked in the soup. My husband is not a cheese lover, but he really enjoyes this soup. With cheese filled pasta and beans, you do not miss meat at all. Shared this soup recipe with friends. Too bad there are only 5 spoons, because I would give it 10 if I could.

this was an amazing soup i made it last night with some nice warm french bread for dipping. i made this recipe as stated next time i will add more veggies and another can of kidney beans but over all is surley a keeper it's a must try..

This soup is terrific! As per other reviewers, I made some changes. I used chicken broth, skipped the kidney beans and used corn instead, doubled the carrots and celery and cooked the tortellini separately. I also added chicken to make it heartier. You wouldn't think the pesto would be good in soup, but the pesto and the parm are the keys to making this a standout soup. I will keep this is my favorites. Thanks to the other reviewers for the suggestions!

This was excellent and so easy to make! The pesto is the key ingredient, it adds such a great flavor.