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Vegetable Tortellini Soup with Pistachio Pesto Recipe

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3.9 from 32 reviews

This vibrant Vegetable Tortellini Soup combines fresh asparagus, peas, and tender cheese tortellini in a savory broth enhanced with a parmesan rind. Finished with a homemade pistachio basil pesto and parmesan cheese, this comforting soup is perfect for a cozy meal any time of year.

  • 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. Prepare the pistachio pesto: Place the pistachios, basil leaves, garlic, lemon juice, and pecorino romano cheese into a food processor. Pulse until the nuts are coarsely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches a spreadable consistency. Season with kosher salt and pepper to taste. Set aside or store refrigerated for up to a week.
  2. Sauté the vegetables: Heat butter and olive oil in a large stock pot over medium heat. Add chopped carrots, leeks, minced garlic, and a generous pinch of salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 5-7 minutes.
  3. Add stock and simmer: Pour in 5 cups of chicken or vegetable stock and add the parmesan rind to the pot. Bring to a boil, then reduce heat to low and cover. Let it simmer gently for 15 to 20 minutes to develop flavor.
  4. Add asparagus and peas: After the initial simmer, add the chopped asparagus and cook uncovered for 5 minutes. Then add the frozen peas and continue simmering for another 5 minutes.
  5. Cook the tortellini: Add the cheese tortellini to the simmering soup. Cook according to package instructions, about 4 to 5 minutes, until the tortellini are tender but still firm. Stir occasionally to prevent sticking.
  6. Serve and garnish: Remove the parmesan rind from the soup. Ladle the soup into bowls, topping each with freshly grated parmesan cheese and a spoonful of the pistachio pesto. Stir the pesto into the soup before enjoying.

Notes

  • The pistachio pesto can be made ahead and refrigerated for up to one week.
  • Use vegetable stock to make the soup vegetarian-friendly.
  • For a richer soup, add an extra tablespoon of butter during vegetable sautéing.
  • Adjust salt and pepper seasonings throughout to taste.
  • Frozen peas can be substituted with fresh if available.
  • If you can’t find parmesan rind, a parmesan chunk added during simmering works as well.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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