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Spring Vegetable Tortellini Soup with Pistachio Pesto Recipe

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4 from 53 reviews

This vibrant Spring Vegetable Tortellini Soup features a flavorful pistachio pesto and tender asparagus, peas, and tortellini in a savory broth. Perfect for a light yet satisfying meal, this soup combines fresh spring vegetables and Italian cheese tortellini with a rich homemade pesto, creating a delightful balance of textures and flavors.

  • Total Time: 45 minutes
  • Yield: 4 servings

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. Make the Pistachio Pesto: Place the pistachios, basil leaves, garlic cloves, lemon juice, and pecorino romano cheese in a food processor. Pulse until the nuts are coarsely chopped. With the processor running, slowly stream in the olive oil until the mixture reaches a spreadable consistency. Season with kosher salt and pepper, pulse once more, taste, and adjust seasoning as needed. Set aside; this makes extra pesto that can be refrigerated for up to one week.
  2. Prepare the Base of the Soup: In a large stock pot, heat the butter and olive oil over medium heat. Add the chopped leeks, carrots, minced garlic, and a generous pinch of kosher salt and pepper. Cook, stirring regularly, until the vegetables are softened but not browned, about 5-7 minutes.
  3. Add Stock and Simmer: Pour in 5 cups of chicken or vegetable stock along with the parmesan rind. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and simmer gently for 15 to 20 minutes to develop flavors.
  4. Cook the Vegetables: Add the chopped asparagus to the pot and cook for 5 minutes. Then add the frozen peas and simmer for an additional 5 minutes, ensuring the vegetables remain tender but vibrant.
  5. Add Tortellini and Finish Soup: Stir in the cheese tortellini and cook for 4 to 5 minutes, or according to package instructions, until they are tender and heated through. Remove the parmesan rind before serving.
  6. Serve the Soup: Ladle the soup into bowls. Top each serving with freshly grated parmesan cheese and a spoonful of the prepared pistachio pesto. Stir the pesto gently into the soup to meld the flavors and enjoy immediately.

Notes

  • The pistachio pesto can be made ahead and stored refrigerated in an airtight container for up to one week.
  • You can substitute vegetable stock for chicken stock to make the soup vegetarian.
  • If fresh asparagus is not available, frozen can be used but adjust cooking times accordingly.
  • Parmesan rind adds depth to the broth but should be removed before serving to avoid chewing on it.
  • Tortellini varieties can be fresh or frozen; adjust cooking time based on package instructions.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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