How To Make Spring Vegetable Tortellini Soup
A soup dish that will please everyone in your family. Vegetable tortellini soup is made of fresh veggies added with pesto herb for a savory taste.
Serves:
Ingredients
- 1tbspextra-virgin olive oil
- 1medium onion,chopped
- 2garlic cloves,chopped
- 1cupcarrots,sliced
- 6cupsvegetable broth,low-sodium
- 8oztortellini,fresh or frozen, any variety
- 1cupsnap peas,cut into thirds
- ½cupEnglish peas,fresh or frozen
- 1cupasparagus,¾-inch pieces, woody ends removed
- 2tbsplemon juice,fresh
- 2tspkosher salt
- black pepper,freshly cracked
- ⅓cupherb pesto,either store-bought or homemade
Instructions
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Heat the olive oil in a medium pot over medium heat. Add the onion and garlic and sauté until tender, being sure not to brown them for about 5 minutes.
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Add the carrots and broth and turn the heat to high. When the broth boils, add the tortellini, snap peas, English peas, and asparagus. Continue to boil until the tortellini is just barely al dente.
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Add the lemon juice, several cracks of black pepper, and 1 to 2 teaspoons salt, as needed.
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Ladle the soup into bowls and top with a spoonful of pesto. Serve immediately.
Nutrition
- Calories: 152.38kcal
- Fat: 8.87g
- Saturated Fat: 1.57g
- Trans Fat: 0.04g
- Monounsaturated Fat: 2.34g
- Polyunsaturated Fat: 0.55g
- Carbohydrates: 14.77g
- Fiber: 4.09g
- Sugar: 4.87g
- Protein: 4.67g
- Cholesterol: 3.83mg
- Sodium: 880.89mg
- Calcium: 78.87mg
- Potassium: 316.77mg
- Iron: 2.07mg
- Vitamin A: 206.29µg
- Vitamin C: 22.07mg
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