Step 1: 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!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.