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Spring Vegetable Tortellini Soup with Pistachio Pesto Recipe

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3.9 from 82 reviews

This vibrant Spring Vegetable Tortellini Soup combines fresh asparagus, peas, and cheesy tortellini in a flavorful broth enriched with a homemade pistachio pesto. Perfect for a comforting yet light meal, this soup blends the fresh flavors of spring vegetables with the richness of pecorino and parmesan cheese, finished with a bright and nutty pesto topping.

Ingredients

Pistachio Pesto

  • 1 cup shelled pistachios
  • 1 ½ cups loosely packed fresh basil leaves, torn
  • 3 garlic cloves
  • 1 tablespoon lemon juice
  • ⅓ cup finely grated pecorino romano cheese
  • ½ cup extra virgin olive oil
  • Kosher salt and pepper, to taste

Soup

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 leeks, cleaned, trimmed, and chopped
  • 2 large carrots, peeled and chopped
  • 6 garlic cloves, minced
  • Kosher salt and pepper, to taste
  • 5 to 6 cups chicken or vegetable stock
  • 1 parmesan rind (about 1 to 2 inches in size)
  • 1 pound asparagus, ends trimmed and chopped into thirds
  • 10 ounces frozen peas
  • 20 ounces cheese tortellini
  • Parmesan cheese, for topping

Instructions

  1. Prepare the Pistachio Pesto: Place the pistachios, basil leaves, garlic cloves, lemon juice, and pecorino romano cheese into a food processor. Pulse and blend until the pistachios are coarsely chopped. With the processor running, slowly stream in the olive oil until the pesto reaches your desired spreadable consistency. Season with kosher salt and pepper to taste. Set aside. This pesto makes extra; store any leftovers tightly sealed in the refrigerator for up to one week.
  2. Cook the Vegetables: In a large stock pot, heat the butter and olive oil over medium heat. Add the chopped carrots, leeks, and minced garlic. Season with a generous pinch of kosher salt and pepper. Cook, stirring frequently, until the vegetables soften and become fragrant, about 5-7 minutes.
  3. Add Stock and Simmer: Pour in 5 cups of the chicken or vegetable stock along with the parmesan rind. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and allow the soup to simmer gently for 15 to 20 minutes to develop flavor.
  4. Add Spring Vegetables: After the initial simmer, add the chopped asparagus to the pot and cook for 5 minutes. Then stir in the frozen peas and continue to simmer for another 5 minutes until all vegetables are tender.
  5. Cook the Tortellini: When ready to serve, add the cheese tortellini directly into the simmering soup. Cook according to package instructions or for 4 to 5 minutes until the tortellini are tender and heated through.
  6. Serve and Garnish: Ladle the soup into bowls and top each serving with grated parmesan cheese and a generous spoonful of the prepared pistachio pesto. Stir the pesto into the soup for a bright, nutty finish. Enjoy immediately.

Notes

  • The pistachio pesto makes extra and can be refrigerated for up to one week; use it as a spread or to dress other dishes.
  • Vegetable or chicken stock can be used depending on dietary preference or availability.
  • Adjust the amount of stock for a thicker or thinner soup consistency.
  • Fresh asparagus should be trimmed to remove woody ends for the best texture.
  • Cheese tortellini can be substituted with other filled pastas if desired.
  • For a vegetarian version, ensure vegetable stock is used and choose a vegetarian-friendly cheese.

Find it online: https://justsosavory.com/spring-vegetable-tortellini-soup-with-pistachio-pesto-recipe/