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

Step 2

Heat the remaining 1 1/2 teaspoons oil in a medium Dutch oven over medium. Add the leeks; cook, stirring often until softened, about 6 minutes. Stir in the zucchini. Cook stirring occasionally, until zucchini is just tender but not brown, about 4 minutes.

Step 3

Add the chicken stock, and increase heat to medium high. Bring to a boil; reduce heat to medium low and simmer for 8 minutes.

Step 4

Cook the tortellini in a stockpot of boiling water for 3 minutes less than the package directions, omitting the salt and fat. Drain.

Step 5

Add the tortellini, spinach and peas to the soup. Cook until the spinach is wilted, about 1 minute. Stir in the lemon juice and salt. Ladle the soup into bowls, top with pesto, and sprinkle with pepper. Enjoy!