One Pot Pesto Lemon Tortellini Soup
Puffy pockets of cheese tortellini, cooked in a pesto-and-lemon-spiked broth. Dotted with peas, and showered with lots of parmesan cheese.
Servings 4
Calories 592kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 8 cups vegetable broth or chicken broth
- 4 tablespoons basil pesto
- 2 tablespoons fresh lemon juice plus more to taste
- 20 ounces cheese tortellini
- 1 cup frozen peas kept frozen until ready to use
- Salt and freshly ground black pepper
- Grated parmesan cheese for serving
- Chopped fresh parsley for serving optional
Instructions
- Heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft.
- Add the broth, pesto, and lemon juice and bring to a low boil.
- Add the tortellini and cook according to the package directions, adding the peas for the last minute of cooking.
- Season to taste with salt, black pepper, and lemon juice, if desired.
- Ladle the soup into bowls and top with parmesan cheese and parsley, if using.
Nutrition
Calories: 592kcal | Carbohydrates: 76g | Protein: 24g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 2638mg | Potassium: 125mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1582IU | Vitamin C: 19mg | Calcium: 239mg | Iron: 4mg