Tortellini Primavera Soup
A vibrant, vegetable-forward soup featuring cheese tortellini, blanched spring vegetables, and a pesto-enriched broth that celebrates the lighter, fresher side of comfort food.
Servings 4 people
Ingredients
- 4 ounces broccoli florets , chopped into small pieces
- 4 ounces sugar snap pea pods
- 1 tablespoon olive or avocado oil
- 4 ounces cubed pancetta
- 1 leek , sliced thinly (white and light green parts only)
- 2 medium shallots , sliced thinly
- 2 cloves garlic , minced
- 4 cups low-sodium chicken or vegetable broth
- 16 ounces refrigerated cheese tortellini (or your favorite flavor)
- 1/2 cup frozen sweet peas (no need to thaw)
- 1 spring onion , sliced thinly
- 1 cup spinach leaves , sliced julienne
- 2 tablespoons basil pesto (homemade or store-bought)
- Salt and black pepper
Suggested toppings:
- Creme fraiche
- Grated Parmigiano Reggiano cheese
- 1 scallion (green onion), sliced thinly on the diagonal
- Crushed red pepper flakes
Instructions
Blanch the veggies:
- Bring a pot of water to boil. Prepare a large bowl of ice water and set aside.
- Add the broccoli florets and pea pods to the boiling water. Let bubble for 1 to 3 minutes, or until the broccoli is bright green. Immediately transfer the vegetables to the bowl of ice water to stop the cooking. Let rest for several minutes, and then drain the water. Pat the vegetables dry.
- Slice the pea pods into 1/2” strips on the diagonal (discard the ends). Set the peas and broccoli aside.
Cook the soup:
- Heat the oil in a large soup pot or Dutch oven over medium until the surface shimmers. Add the pancetta and leeks and saute until the fat starts to render. Add the shallots and garlic and stir until fragrant (just a minute or so).
- Pour in the broth, plus 1 cup of water and bring to a light boil over high heat.
- Add the tortellini, adjust heat down to maintain an active (but not aggressive) simmer, and cook according package directions (e.g, it usually takes about 5 minutes, and the tortelllini will rise to the top of the pot when done).
- Add the broccoli, pea pods, frozen sweet peas, spring onion slices, and spinach to the pot. Let cook at a light simmer for 2 to 3 minutes, then turn off the heat.
- Stir in the basil pesto.
- Taste the soup and add salt and pepper as desired.
Serve:
- Ladle the soup into bowls. Top with a spoonful of creme fraiche, plus a sprinkling of grated cheese chili pepper flakes, and the scallions.
Notes
A small heat-proof strainer that fits inside both the blanching pot and ice water bowl is very handy. You can blanch the veggies right in the strainer, lifting it out (carefully) and transferring directly to the ice water bowl, without having to dump water.