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.
Servings: 4 Servings
- 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.
Serving: 1g | Calories: 348kcal | Carbohydrates: 47g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 415mg | Potassium: 354mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3732IU | Vitamin C: 48mg | Calcium: 147mg | Iron: 3mg