Name: Spring Vegetable Tortellini Soup with Pesto
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Spring Vegetable Tortellini Soup with Pesto

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spring Vegetable Tortellini Soup with Pesto

1. 1 tablespoon extra-virgin olive oil -

2. 1 medium onion, chopped -

3. 2 cloves garlic, chopped -

4. 1 cup sliced carrots -

5. 6 cups low-sodium vegetable broth -

6. 8 ounces fresh or frozen tortellini, any variety -

7. 1 cup snap peas, cut into thirds -

8. 1/2 cup fresh or frozen English peas -

9. 1 cup 3/4-inch pieces asparagus, woody ends removed -

10. 2 tablespoons fresh lemon juice -

11. 1 to 2 teaspoons kosher salt -

12. Freshly cracked black pepper -

13. 1/3 cup herb pesto, either store-bought or homemade -

How to cook deliciously - Spring Vegetable Tortellini Soup with Pesto

1. Stage

Sauté the onions and garlic: 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.

2. Stage

Build the soup: Add the carrots and stock and turn the heat to high. When the stock 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.

3. Stage

Season the soup: Add the lemon juice, several cracks of black pepper, and 1 to 2 teaspoons salt, as needed (some stock is saltier than others, so adjust according to taste).

4. Stage

Serve: Ladle the soup into bowls and top with a spoonful of pesto. Serve immediately.