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3 from 4 votes

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
Course: Soup
Keyword: 30-minute meal, easy dinner, pesto, spring, vegetarian
Servings: 4 Servings
Calories: 348kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00


  • Stockpot
  • Saucepan
  • 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.


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