Spring Vegetable Tortellini Soup with Pesto
This recipe has two back-pocket ingredients that make quick work of dinner: store-bought tortellini and pesto. I sometimes make my own pesto, but if I'm short on time, a supermarket one does the job. If you plan to make this soup well ahead of when you'll serve it, follow the instructions in the Recipe Notes below.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion or 3-4 spring onions, chopped (about 1 heaping cup)
- 2 cloves garlic, chopped
- 1 1/4 cup thinly sliced carrots
- 6 cups low-sodium chicken or vegetable broth
- 8 ounces fresh or frozen tortellini (any variety)
- 1 1/4 cup snap peas, cut into thirds
- 1/2 cup fresh or frozen English peas
- 1 1/4 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
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Heat the olive oil in a medium pot over medium heat. Add the onion and garlic and sauté until tender, being sure not to brown them, about 5 minutes.
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Add the carrots and broth and turn the heat to high. When the broth boils, add the tortellini, snap peas, English peas, and asparagus. Continue to boil until the tortellini is just barely al dente. The time will vary depending on the brand, so read the package instructions.
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Add the lemon juice, several cracks of black pepper, and 1 to 2 teaspoons salt, as needed (some broth is saltier than others, so adjust according to taste).
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Ladle the soup into bowls and top with a spoonful of pesto. Serve immediately.
Recipe Notes
If you plan to make this soup well ahead of time, cook the tortellini separately in a pot of generously salted boiling water (as you would pasta). When it's al dente, drain and set aside. When ready to eat, add the tortellini to the hot soup followed by the pesto.