Description
This Pesto Tortellini Soup, or Green Minestrone, is a comforting and flavorful dish. It combines tender tortellini with vibrant basil pesto and fresh vegetables, making it a quick and easy meal perfect for chilly evenings. This recipe is ready in just 30 minutes and offers a nourishing blend of stock, sautéed greens, and a handful of simple ingredients.
Ingredients
Scale
- 4 cups Chicken or Vegetable Stock
- 1 tablespoon Olive Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 stalk Celery, chopped
- 1 medium Zucchini, chopped
- 1 cup Peas
- 1 cup Asparagus, chopped
- 1/2 cup Basil Pesto
- 9 ounces Tortellini
- Juice of 1 Lemon
- Salt, to taste
- Pepper, to taste
Instructions
- Sauté the chopped onions in olive oil over medium heat for 3-4 minutes until softened.
- Add the minced garlic and stir. Then, mix in the chopped celery, zucchini, peas, and asparagus. Continue to sauté for another 2-3 minutes until the vegetables are slightly tender and bright in color.
- Pour in the stock and season with salt and pepper to taste. Bring the mixture to a simmer over medium-high heat for about 5 minutes to meld the flavors.
- Add the tortellini to the pot and simmer for 3-4 minutes until they are al dente and tender.
- Remove the pot from the heat and stir in the basil pesto. Squeeze in the lemon juice for a zesty finish.
- Taste and adjust seasoning if necessary.
Notes
- Optional: Top your Pesto Tortellini Soup with fresh basil leaves or a sprinkle of Parmesan cheese for extra richness.
- You can chop the vegetables and sauté them in advance, storing them in the refrigerator for up to 3 days.
- The soup base (stock, sautéed vegetables) can be prepared up to 24 hours before cooking.
- Add the tortellini and simmer just before serving to prevent them from becoming mushy.
- Stir in the pesto and lemon juice just before serving to maintain fresh flavor in your Pesto Tortellini Soup.
- To store leftovers, cool completely and place in an airtight container in the fridge for up to 3 days.
- To freeze, cool completely and pour into freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding a splash of broth if needed.
- Avoid refreezing once thawed for the best taste and texture.
- Use fresh ingredients for the best flavor in your Pesto Tortellini Soup. Consider making your own pesto.
- Cook tortellini just until al dente to maintain texture.
- Customize vegetables based on seasonal availability or what you have on hand.
- Add shredded chicken or beans for a heartier, protein-rich dish.
- Simmer slowly to allow flavors to meld effectively.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 5 mg