Lemony Tortellini Pesto Soup<!-- --> <!-- -->Recipe

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow or white onion, chopped
• 3 cloves garlic
• 6 cups vegetable broth
• ½ cup Lemony Arugula Pesto, plus more to serve
• ⅓ cup sun-dried tomatoes, julienned (drained if in oil)
• 9-oz refrigerated vegan tortellini (any variety)
• salt and freshly ground black pepper, to taste
• 3 cups baby spinach, coarsely chopped