Created by ellie on June 8, 2017
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.
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.
Step 3: Meanwhile cook tortellini in a pot of boiling water for a few minutes less than package directions (5-7 minutes); drain.
Step 4: Add tortellini, spinach and peas to soup. Stir in lemon juice and salt.
Step 5: Ladle into bowls and top each serving with the pesto and sprinkle with pepper.