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Spring Vegetable Tortellini Soup with Pesto
Spring Vegetable Tortellini Soup with Pesto
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious tortellini soup with asparagus, peas, & zesty pesto is ready in just 35 minutes. Easily customizable with fresh, frozen, or pantry ingredients.
Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup sliced carrots
  • 6 cups low-sodium vegetable broth
  • 8 ounces fresh or frozen tortellini, any variety
  • 1 cup snap peas, cut into thirds
  • 1/2 cup fresh or frozen English peas
  • 1 cup 3/4-inch pieces asparagus, woody ends removed
  • 2 tablespoons fresh lemon juice
  • 1 to 2 teaspoons kosher salt
  • Freshly cracked black pepper
  • 1/3 cup herb pesto, either store-bought or homemade
Instructions:
  • In a medium pot over medium heat, sauté the onions and garlic in olive oil until tender, approximately 5 minutes. Be careful not to brown them.
  • Prepare the soup: Combine carrots and stock in a pot over high heat. Once boiling, stir in tortellini, snap peas, English peas, and asparagus. Cook until tortellini is just al dente. Cooking time may vary, so refer to package instructions. Enjoy!
  • Enhance the soup's flavor by incorporating fresh lemon juice, a generous amount of freshly cracked black pepper, and 1 to 2 teaspoons of salt, adjusting to taste based on the saltiness of the stock.
  • To serve, pour the soup into bowls and garnish with a dollop of pesto. Enjoy right away.

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