Creamy Pesto Tortellini Soup

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Once October rolls around we are making soup on a weekly basis & this Creamy Pesto Tortellini Soup was developed as fun twist on my Creamy Kale & Sausage Soup! I find that using pesto in recipes is a great way to add a ton of flavor without adding a ton of ingredients and between the sun-dried tomatoes, tortellini, Italian sausage, creamy coconut milk and pesto, this is a meal that will quickly become a household staple.

Tips & Substitutions

This is a meal that will come together in just under 30 minutes - perfect as a weeknight dinner! It is also a meal that tastes even better the next day, so its perfect to reheat for lunches.

  • I like to grab my Italian sausage from the meat counter at my local co-op and will use a mix of both mild and hot sausage for some added heat!
  • While I do believe you can rarely beat a good homemade pesto, store bought pesto works great for this recipe! Barilla pesto is my brand of choice.
  • Make sure that you are using unsweetened canned coconut milk to ensure you are getting the maximum amount of creaminess! The Target Good & Gather brand is my favorite. If you are unable to find unsweetened canned coconut milk, feel free to sub in heavy cream!
  • I typically grab a four cheese tortellini, but any kind will work for this! If you don't love tortellini, you can sub in your favorite small-medium pasta shape.
  • Don't skip topping with parmesan cheese!! You could also add red pepper flakes if you like some added spice.

Creamy Pesto Tortellini Soup

Between the sun-dried tomatoes, tortellini, Italian sausage, creamy coconut milk and pesto, this is a soup that will quickly become a household staple.
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– 2 tbsp olive oil

– 1 yellow onion, diced

– 3-5 garlic cloves, minced

– 1lb Italian sausage

– 1 tsp garlic powder

– 1 tsp onion powder

– 1 tsp dried parsley

– Salt & pepper

– 1/2 cup sun dried tomatoes, drained & diced

– 1/3 cup pesto

– 1, 13.5oz can unsweetened coconut milk (Target Good & Gather brand is my favorite for this!!)

– 5 cups chicken or vegetable broth

– 10 oz tortellini

– Parmesan cheese to top


  1. In a large pot over medium heat, add olive oil, onion, garlic, garlic powder, onion powder, dried oregano, salt and pepper and stir until translucent
  2. Push the onion and garlic to the side of the pot to create a free space in the middle & add the Italian sausage. Cook until no longer pink in the center
  3. Add sun dried tomatoes, pesto, unsweetened canned coconut milk and broth & mix until well combined, then bring to a boil.
  4. Add tortellini & cook according to packaging (I like to do 1-2 mins less than the suggested time as it will continue to cook in the broth after you remove it from the stovetop)
  5. Top with grated parmesan cheese and ENJOY!
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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

Things Used in Recipe

Staub Dutch Oven

Magnetic Measuring Spoons

Material Kitchen Cutting Board

Material Kitchen Knife Set