This pesto pea 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.
Pesto Pea Soup with Tortellini
- 8 oz tortellini
- 1 small onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery rib, finely chopped
- 1 3/4 cups reduced-sodium vegetable broth
- 2 cups water
- 1 pound frozen peas (about 3 and 3/4 cups)
- 1/4 cup pesto
- Maldon or other large grain salt (optional, for topping)
- olive oil (optional, for topping)
- Heat a large pot of salted water to boiling and cook tortellini according to package directions.
- Meanwhile, simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered, until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. (Optional: Use a slotted spoon to remove about 1/4 cup of peas and set aside for topping.)
- Add pesto to hot soup, then purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Pour puréed soup back into pot and season with salt. Add cooked tortellini and stir just to combine. Divide soup between bowls and, if desired, top with peas, Maldon salt, and a drizzle of good olive oil.
Frank’s birthday was this week and we celebrated with big ole’ steaks and a fabulous view…