Categories: Soup

Ingredients

• 1 cup coarsely chopped fresh basil
• 2 tbsp. shredded Parmigiano-Reggiano
• 1 tbsp. pine nuts
• 1 garlic clove, chopped
• 2 tbsp. olive oil, divided
• 2 cups thinly sliced leeks
• 2 small zucchini, sliced into half-moons
• 4 cups unsalted chicken stock
• 8 oz. refrigerated tortellini
• 3 cups coarsely chopped fresh baby spinach
• 1 cup frozen green peas, thawed
• 1 tsp. fresh lemon juice
• 1/4 tsp. kosher salt
• 1/4 tsp. black pepper

Directions

1. Process basil, cheese, pine nuts, and garlic in a food processor until finely chopped. Add 1 1/2 tbsp. oil; process until very finely chopped and fully combined, stopping to scrape sides of bowl as necessary. Set aside.

2. Heat remaining 1 1/2 tsp. oil in a medium Dutch oven over medium. Add leeks; cook, stirring often, until softened, about 6 minutes. Stir in zucchini; cook, stirring occasionally, until zucchini is just tender but not browned, about 4 minutes. Add chicken stock, and increase heat to medium-high. Bring to a boil; reduce heat to medium-low, and simmer 8 minutes.

3. Meanwhile, cook tortellini in a stockpot of boiling water 3 minutes less than directed, omitting salt and fat. Drain.

4. Add tortellini, spinach and peas to soup. Cook until spinach is wilted, about 1 minute. Stir in lemon juice and salt. Ladle soup evenly into 4 bowls. Top each serving with pesto, and sprinkle evenly with pepper.

Email to a friend | Print this recipe | Back