Pesto and Sweet Pea Soup is a 30-minute meal and is light and fresh but hearty enough to serve all on its own with crusty bread. This soup is spring in a bowl - sweet and fresh and topped with tortellini. And it's super fast since it uses frozen peas, but if you had fresh sweet peas (lucky you!), this would be a great way to use them.
I always love spring food. This time of year makes me think of artichokes and strawberries and the first tiny, sweet peas of the year. And even though it is an ode to spring, this soup can be made using only pantry/freezer ingredients. I had everything on hand, including this pesto, and an old Gourmet magazine recipe for pesto pea soup that had been calling my name.
Cheesy tortellini (or any variety you like), a sprinkle of Maldon salt, and a drizzle of good olive oil turn this simple 30 minute dinner into something special.
More Spring Recipes
- Muffin Pan Strawberry Shortcakes
- Bacon, Corn and Avocado Salad
- Creamy Shells with Peas and Bacon
- Semolina Yogurt Cake
- Instant Pot Steamed Artichokes
- Sweet and Salty Easter Bark
- Frittata with Asparagus, Bacon and Goat Cheese
- Carrot Top Chocolate Cupcakes
- Curried Carrot Soup with Toasted Pepitas
- Spring Cobb Salad with Creamy Herb Yogurt Dressing
- No-Bake Strawberry Cream Pie
- Pink Lemonade Bars
- 6-inch Global Knife
- Cutting Board
- Cuisinart Stockpot with Strainer
- All Clad Saucepan
- Standing Blender
- Maldon Sea Salt Flakes
Pesto Pea Soup with Tortellini
- Standing Blender
- 8 oz Tortellini
- 2 Tablespoons Butter
- 1 small Onion, finely chopped
- 2 medium Celery Ribs, finely chopped
- ½ teaspoon Kosher Salt
- 4 cups Vegetable or Chicken Stock
- 1 lb Sweet Peas, fresh or frozen (about 3 and ¾ cups)
- ½ cup Pesto
- 2 teaspoons Lemon Juice
- Maldon or other large grain salt (optional, for topping)
- olive oil (optional, for topping)
- Cook tortellini according to package directions.
- While tortellini cooks, heat a large saucepan over medium-high heat.
- Add butter and when it melts, add onion, celery, and salt. Saute until onions are fragrant, 4 to 6 minutes.
- Add stock and bring to a simmer. Add peas and simmer just until peas are warmed through and tender, 2 minutes for frozen and 5 minutes for fresh. (Reserve a few cooked peas for topping the soup if you'd like.)
- Remove soup from heat. Purée soup in 2 batches in a blender until smooth (use caution when blending because hot liquids expand).
- Pour puréed soup back into saucepan. Stir in pesto and lemon juice. Taste and season with some more salt and / or black pepper, if needed.
- Divide cooked tortellini between soup bowls. Pour soup over top. Top soup with reserved peas, Maldon salt, and a drizzle of olive oil.
Frank's birthday was this week and we celebrated with big ole' steaks and a fabulous view...
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