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Green Vegetable and Tortellini Soup

Warm up with this refreshing and flavorful vegetable tortellini soup.


Servings: 6-8


  • 2 tablespoons olive oil
  • 1 onion, medium diced
  • 3 celery stalks, thinly sliced
  • 1 teaspoon salt
  • 6 cups College Inn® Chicken Broth
  • 1 ½ cups small broccoli florets
  • 1 can (14.5 ounces) Del Monte® Cut Green Beans
  • 2 ½ cups baby spinach
  • 9 ounces cheese tortellini, cooked


  • 1 packed cup basil leaves
  • 3 tablespoons pine nuts
  • ½ teaspoon salt
  • 1 small garlic clove
  • ½ cup olive oil


  1. In a large pot, heat the olive oil over medium heat. Add the onion, celery and salt and saute for 10 minutes until softened. Add College Inn® Chicken Broth and bring to a light simmer.

  2. Add the broccoli and let cook for 2 minutes. Add the Del Monte® Cut Green Beans, baby spinach and tortellini. Bring back up to a simmer for 2-3 minutes.

  3. Make pesto: add all ingredients to a food processor and process until smooth, scraping down the sides with a spatula.

  4. Ladle soup out into bowls and stir a tablespoon of pesto into each bowl. Serve!