So full of goodness! Veggies, beans, tortellini and a dollop of pesto. This soup recipe is one of my favorites – easy to make and all of the ingredients live in the freezer or pantry. I included directions to make in your pressure cooker or slow cooker at the bottom.

  • 2 carrots, diced
  • 2 celery ribs, diced
  • 1 onion, diced
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 1 bay leaf
  • 1 pound kale, spinach or other greens, chopped
  • 1/2 cup pesto
  • 1/2 cup shredded Parmesan cheese
  • 2 – 10 oz packs frozen/refrigerated cheese tortellini
  • 1 cup white beans, giant butter beans or chickpeas – soaked overnight and then rinsed & drained (you can substitute 2 cans drained beans)
  • 8 cups water or vegetable broth
  • kosher salt and freshly cracked black pepper
  1. Heat a large stockpot over medium and add the oil, let the oil warm and add the carrots, celery and onion along with a pinch of salt. Let sweat for about 5 minutes – you want the vegetables to soften but not to brown. Add the garlic and bay leaf and stir until the garlic is fragrant, about 1 minute.
  2. Stir the soaked beans through the vegetables, then add the water or broth. Bring the flame up to high, let the broth boil for 2 minutes, then lower the flame back to medium, cover the pot and let the soup cook until the beans are tender, about 45 minutes.
  3. Taste a bean – check that it is tender and creamy, if not, cook for another 10 minutes or so. Add in the kale and tortellini, simmer for 10 minutes. Season the soup with the pesto, Parmesan cheese, salt and pepper.

Pressure Cooker:

  1. Press the SAUTE button and get the pot hot, then add the oil, let the oil warm and add the carrots, celery and onion along with a pinch of salt. Let sweat for about 5 minutes – you want the vegetables to soften but not to brown. Add the garlic and bay leaf and stir until the garlic is fragrant, about 1 minute.
  2. Stir the dry beans through – no need to soak. Add the broth or water. Cover the pot and make sure that the vent is closed. Hit the BEANS button – or set at high pressure for 30 minutes. Let cook, then natural pressure release for 10 minutes.
  3. After the pressure release, hit SAUTE again, add the veggies and tortellini. Simmer for 10 minutes. Season the soup with the pesto, Parmesan cheese, salt and pepper.

Slow Cooker:

  1. Heat a saute pan over medium and add the oil, let the oil warm and add the carrots, celery and onion along with a pinch of salt. Let sweat for about 5 minutes – you want the vegetables to soften but not to brown. Add the garlic and bay leaf and stir until the garlic is fragrant, about 1 minute.
  2. Transfer the veggies to a large slow cooker, add the beans and the broth or water. Cook on LOW for 8 hours or HIGH for 4 hours.
  3. When the beans are tender, switch the slow cooker to HIGH and add the veggies and tortellini. Simmer for 10 minutes. Season the soup with the pesto, Parmesan cheese, salt and pepper.