Tis the season for fresh fall soups!

This Veggie and Pesto Tortellini is perfect for a night in or a fun fall party! I really enjoy making fresh fall soups, I think it’s because they are so easy and come together really fast. Like, it is hard to mess up a soup.

The majority of the fresh fall soups that I make usually have a cream base in them. But I’m trying to cut calories and make healthier choices which led me to this little guy.

The base of this is an onion and garlic seasoned broth. I really like to use a chicken bone broth, but your generic chicken broth will work too! See… it’s easy to make changes to recipes!! You got this!

One thing I do want to give you a tip on it using water to supplement your broth. My recipes use equal parts water and broth. If you want a richer broth – go all in on broth and no water… you get the idea!

Fresh Fall Soups give me all the feels when it comes to bringing people together and gathering for an evening of fellowship and conversation. I hope you plan on making this recipe and enjoying it with some of you gal pals!!

Pesto and Veggie Tortellini

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Author: Abby

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Description

Fresh Fall Soups like this Veggie and Pesto Tortellini make me wish fall was year round!

Ingredients

Scale

1 head garlic or 1 tablespoon of minced garlic or 1 tablespoon of garlic paste
3 tbsp. olive oil, divided
1/2 cup white onion, diced
1 cup Chicken Broth (bone broth also works for higher protein content)
1 cups pulled rotisserie chicken
1 (15.5-ounce) can dark red kidney beans, rinsed
2 large carrots, sliced into medallions
1/4 tsp. Garlic salt, for carrots
1 (9-ounce) package fresh four-cheese tortellini (i also like the spinach and cheese tortellini for this!)
1 bunch curly kale, stems discarded and leaves torn
2 tablespoons mixed herb seasoning (I love 21 Seasoning Salute from Trader Joe’s or just a basic Italian Herb Blend)
Pesto and Shaved Parmesan for Serving

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Instructions

In a large pot over medium-high heat combine 2 tablespoons of olive oil, garlic and 1/2 cup of chopped white onion. Cook until onion is fragrant. Avoid burning the garlic. (I like to use Garlic Paste as I find it doesn’t burn as badly.)
While that’s cooking, coat your carrots in olive oil and garlic salt, then roast them in an air-fryer on 390 for 8 minutes. If you don’t have an air fryer, roast your carrots for 25 minutes on a sheet pan in an oven on 400 degrees F.
When onions become fragrant toss in rotisserie chicken, carrots, red kidney beans and toss for 3 minutes.
Add 1 cup chicken broth and 1 cup of water and your 2 tablespoons of mixed herb seasoning in your pot. If you would like a “soupier” soup – there will be a time to supplement your soup later.
Bring to a simmer and stir in tortellini. Cook, uncovered, stirring occasionally, 4 to 6 minutes. At this point if you want to add more chicken broth, do that 1/2 cup at a time.
Stir in kale and cook until pasta is cooked through and kale is tender, 2 to 4 minutes. Remove from heat and serve with Pesto and shaved Parmesan.

Looking for other fun dinner recipes check these out:

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