Spring Minestrone with Tortellini
A pesto infused broth is loaded with spring vegetables, beans and tortellini in this light but filling soup.
Servings: 6 servings
Ingredients
- 1-2 teaspoons olive oil
- 1/2 cup diced onion
- 1/2 cup chopped celery
- 2 cloves garlic minced
- 8 cups chicken broth
- 1/4 cup prepared pesto
- 2 15 oz. cans white beans, drained
- 1 pound asparagus cut into 1-inch pieces
- 1 cup frozen peas
- 6 ounces fresh spinach chopped
- 20 ounces refrigerated tortellini
- 1/4 cup chopped fresh basil
- Grated Parmesan cheese for serving
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add onions, celery and garlic and saute until vegetables are tender, about 5 minutes.
- Add broth to pot, then whisk in pesto. Stir in white beans. Bring to a simmer.
- Stir in asparagus, peas, spinach and any other vegetables you are using. Add tortellini to pot and simmer until pasta and vegetables are just tender, about 5 minutes.
- Just before serving, stir in fresh basil. Ladle into bowls and top with Parmesan cheese.