Pesto Pea Soup with Tortellini
This 30-minute soup is light and fresh but hearty enough to serve as a dinner all on its own. Crusty bread would be a welcome addition on the side.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 Servings
- 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.
Serving: 1g | Calories: 396kcal | Carbohydrates: 51g | Protein: 16.7g | Fat: 14.3g | Saturated Fat: 2g | Sodium: 498mg | Fiber: 7.5g | Sugar: 8.5g