Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Brothy and light, this is a perfect summer soup. A quick and easy pesto adorns each bowl for a burst of herbal freshness. In a pinch, you can use purchased pesto.

Recipe by Cooking Light June 2017


Recipe Summary

29 mins
29 mins
Serves 4 (serving size: about 1 1/2 cups soup and about 1 tsp. pesto)


Ingredient Checklist


Instructions Checklist
  • Process basil, cheese, pine nuts, and garlic in a food processor until finely chopped. Add 1 1/2 tablespoons oil; process until very finely chopped and fully combined, stopping to scrape sides of bowl as necessary. Set aside.

  • Heat remaining 1 1/2 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.

  • Meanwhile, cook tortellini in a stockpot of boiling water 3 minutes less than package directions, omitting salt and fat. Drain.

  • 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.

Nutrition Facts

354 calories; fat 13.8g; saturated fat 3.8g; mono fat 6.8g; poly fat 1.9g; protein 18g; carbohydrates 42g; fiber 5g; cholesterol 32mg; iron 4mg; sodium 614mg; calcium 237mg; sugars 8g.