Hands-on: 29 min. Total: 29 min.
1 cup coarsely chopped fresh basil (from about 3 bunches)
2 tablespoons shredded Parmigiano-Reggiano cheese
1 tablespoon pine nuts
1 garlic clove, chopped
2 tablespoons extra-virgin olive oil, divided
2 cups thinly sliced leeks
2 small zucchini, sliced into half-moons
4 cups unsalted chicken stock
8 ounces refrigerated tortellini
3 cups coarsely chopped fresh baby spinach (about 3 ounces)
1 cup frozen green peas, thawed
1 teaspoon fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Process basil, cheese, pine nuts, and garlic in a food processor
until finely chopped. Add 1½ tablespoons oil; process until very finely
chopped and fully combined, stopping to scrape sides of bowl as
necessary. Set aside.
2. Heat remaining 1½ teaspoons 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.
3. Meanwhile, cook tortellini in a stockpot of boiling water 3 minutes
less than package directions, omitting salt and fat. Drain.
4. Add tortellini, spinach, and peas to soup. Cook until spinach is
wilted, about 1 minute. Stir in lemon juice and salt. Ladle soup into 4
bowls. Top each serving with pesto, and sprinkle evenly with pepper.
Serves 4 (serving size: about 1½ cups soup and about 1 teaspoon
CALORIES 354; FAT 13.8g (sat 3.8g, mono 6.8g, poly 1.9g); PROTEIN 18g; CARB 42g;
FIBER 5g; SUGARS 8g (est. added sugars 0g); CHOL 32mg; IRON 4mg; SODIUM 614mg;
Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.