Pesto Minestrone Recipe
Pesto Minestrone Recipe photo by Taste of Home

Pesto Minestrone Recipe

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Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. "It's a hit in my house," says the Des Moines, Iowa cook. "If you don't like zucchini, use another vegetable," she suggests.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/2 cup chopped onion
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 2-1/4 cups water
  • 2 cups frozen mixed vegetables
  • 1 can (14-1/2 ounces) vegetable broth
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cups diced zucchini
  • 2 tablespoons prepared pesto

Nutritional Facts

1 serving (1 each) equals 337 calories, 12 g fat (4 g saturated fat), 30 mg cholesterol, 1063 mg sodium, 47 g carbohydrate, 7 g fiber, 15 g protein.


  1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes.
  2. Add the tortellini, zucchini and pesto. Simmer, uncovered, 7-9 minutes longer or until pasta and vegetables are tender. Yield: 4 servings.
Originally published as Pesto Minestrone in Quick Cooking January/February 2005, p43

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Reviewed Jan. 30, 2013

"I loved it and thought it was absolutely delicious! I made it with the zucchini and enjoyed that, but I'd like to try a different vegetable next time. Any suggestions?"

Reviewed Aug. 23, 2010

"This is a great soup recipe, quick and easy to make, a favorite in our household."

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