Categories: Soup
Ingredients
- 1 cup coarsely chopped fresh basil
- 2 tbsp. shredded Parmigiano-Reggiano
- 1 tbsp. pine nuts
- 1 garlic clove, chopped
- 2 tbsp. olive oil, divided
- 2 cups thinly sliced leeks
- 2 small zucchini, sliced into half-moons
- 4 cups unsalted chicken stock
- 8 oz. refrigerated tortellini
- 3 cups coarsely chopped fresh baby spinach
- 1 cup frozen green peas, thawed
- 1 tsp. fresh lemon juice
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Directions
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Process basil, cheese, pine nuts, and garlic in a food processor until finely chopped. Add 1 1/2 tbsp. oil; process until very finely chopped and fully combined, stopping to scrape sides of bowl as necessary. Set aside.
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Heat remaining 1 1/2 tsp. oil in a medium Dutch oven over medium. Add leeks; cook, stirring often, until softened, about 6 minutes. Stir in zucchini; cook, stirring occasionally, until zucchini is just tender but not browned, about 4 minutes. Add chicken stock, and increase heat to medium-high. Bring to a boil; reduce heat to medium-low, and simmer 8 minutes.
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Meanwhile, cook tortellini in a stockpot of boiling water 3 minutes less than directed, omitting salt and fat. Drain.
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Add tortellini, spinach and peas to soup. Cook until spinach is wilted, about 1 minute. Stir in lemon juice and salt. Ladle soup evenly into 4 bowls. Top each serving with pesto, and sprinkle evenly with pepper.