You are here: Home » Recipes » Hearty Tortellini Soup with Pesto Sauce Hearty Tortellini Soup with Pesto Sauce Recipe by Favorite Recipes Press Yield 8 servings Serve with hard, crusty rolls for a complete meal. PrintEmail Ingredients 1/2 package 15-bean soup mix2 quarts water1 large onion, coarsely chopped1 -- (28-ounce) can stewed tomatoes1 large garlic clove, minced1 -- (7-ounce) box cheese-filled tortellini1 -- (16-ounce) bag frozen Italian vegetables (zucchini, cauliflower, carrots, Italian green beans and lima beans) -- Salt -- Freshly ground black pepperPesto Sauce:1 cup butter or margarin, softened1 -- garlic clove, minced1 cup freshly grated Parmesan cheese1/4 cup fresh basil1/4 cup chopped walnuts or pinenuts Instructions Rinse the beans thoroughly, cover with water, and soak overnight. Drain and place beans in 5-quart stockpot with 2 quarts of water, onion, tomatoes, and garlic. Bring to a boil and simmer, covered, for 2 1/2 to 3 hours, or until beans are tender. Thirty minutes before serving, add tortellini and cook 15 minutes. Add frozen Italian vegetables and cook 15 minutes more. Season to taste with salt and pepper. Serve hot with a tablespoon of Pesto Sauce on each serving. To prepare the pesto sauce. Process all sauce ingredients in a blender or food processor until smooth. Recipe reprinted with permission from the Junior League Springfield Publication’s Honest to Goodness(Springfield, Illinois, 1990).