Ingredients
- 1 cup basil, chopped (about 3 bunches)
- 2 tablespoons shredded Parmigiano-Reggiano cheese
- 1 tablespoon pine nuts
- 1 garlic clove, chopped
- 2 tablespoons olive oil (divided)
- 2 cups leeks (sliced)
- 2 zucchini (sliced into half-moons)
- 4 cups chicken broth (or chicken stock)
- 8 ounces tortellini (refrigerated)
- 3 ounces spinach, chopped (3 cups)
- 1 cup green peas (frozen and thawed)
- 1 teaspoon lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
How to Make
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Step 1: In a food processor process the basil, cheese, pine nuts and garlic until finely chopped. Add 1 1/2 tablespoons oil and process until combined.Set aside.
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Step 2: In a dutch oven heat the remaining oil (1 1/2 teaspoons) over medium heat. Add leeks, cook, stirring often until softened about 5-7 minutes. Stir in zucchini and cook stirring occasionally until tender but not browned - 3-5minutes. Add chicken broth and bring to a boil over medium high heat. Reduce to medium low and simmer for 8-10 minutes.
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Step 3: Meanwhile cook tortellini in a pot of boiling water for a few minutes less than package directions (5-7 minutes); drain.
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Step 4: Add tortellini, spinach and peas to soup. Stir in lemon juice and salt.
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Step 5: Ladle into bowls and top each serving with the pesto and sprinkle with pepper.
We hope you enjoy this recipe!
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