This spring vegetable tortellini soup is cozy and refreshing at once. A light, flavorful broth enriched with parmesan, loaded with spring vegetables like asparagus, leeks, carrots and peas, and finished with a bright spoonful of pistachio pesto. Delicious and simple.
We’re bringing a vibrant bowl of green into the first week of spring.
This spring tortellini soup is packed with vegetables—carrots, leeks, asparagus and peas—plus cheese tortellini. The broth is rich with parmesan, and a spoonful of pistachio pesto gives it a fresh, nutty lift.
It’s an easy soup that feels a little special.
It’s not just veggies and tortellini. The pesto and parmesan-backed broth make the bowl satisfying, pretty and flavorful.
Just the kind of recipe we need
Spring weather can still bring chillier days, and this soup is a perfect balance of comfort and freshness. It warms you up without feeling heavy, and celebrates the early-season produce that’s starting to appear at markets.
This recipe is stovetop-friendly and comes together quickly. If you have leftover pistachio pesto from another dish, like salmon or potatoes, it’s a perfect way to use it up; otherwise, the recipe below includes how to make the pesto from scratch.
I often keep a jar of pesto in the fridge to add instant brightness to soups, sauces and more.
How I make it
Start by sautéing leeks, carrots and a generous amount of garlic in butter and a splash of olive oil until softened. Add chicken or vegetable stock and a parmesan rind to deepen the broth—simmering with the rind infuses a subtle, savory cheese flavor.
After the base has simmered, add asparagus and peas and cook briefly so the vegetables stay bright and tender. Finally, add cheese tortellini and cook according to the package directions—usually just a few minutes until heated through.
Serve each bowl with grated parmesan and a dollop of pistachio pesto stirred into the broth for an extra layer of flavor.
This soup moves quickly because most ingredients only need a few minutes of cooking. You can simmer the stock and vegetables longer for a deeper flavor if desired.
The result is vibrant, fresh and encouraging—an easy way to celebrate seasonal produce.
Huge fan.
Spring Tortellini Soup with Pistachio Pesto
Spring Vegetable Tortellini Soup
4 to 6
Ingredients
Pistachio Pesto
- 1 cup shelled pistachios
- 1 ½ cups loosely packed fresh basil leaves, torn
- 3 garlic cloves
- 1 tablespoon lemon juice
- ⅓ cup finely grated pecorino romano cheese
- ½ cup extra virgin olive oil
- Kosher salt and pepper, to taste
Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 leeks, cleaned, trimmed and chopped
- 2 large carrots, peeled and chopped
- 6 garlic cloves, minced
- Kosher salt and pepper
- 5 to 6 cups chicken or vegetable stock
- 1 parmesan rind, about 1–2 inches
- 1 pound asparagus, ends trimmed and chopped into thirds
- 10 ounces frozen peas
- 20 ounces cheese tortellini
- Parmesan cheese, for topping
Instructions
Pistachio Pesto
- Place pistachios, basil, garlic, lemon juice and pecorino in a food processor. Pulse until nuts are coarsely chopped, then stream in the olive oil while processing until desired consistency. Season with salt and pepper. Store extra pesto tightly sealed in the fridge for up to a week.
Soup
- Heat butter and olive oil in a large stockpot over medium heat. Add carrots, leeks, garlic, and a generous pinch of salt and pepper. Cook, stirring often, until softened.
- Add the stock (start with 5 cups) and the parmesan rind. Bring to a boil, then reduce to a simmer. Cover and simmer 15–20 minutes to develop flavor.
- After simmering, add the asparagus and cook about 5 minutes. Add the peas and simmer another 5 minutes.
- When ready to serve, add the tortellini and simmer 4–5 minutes (or follow package instructions) until heated through. Serve immediately.
- Top each bowl with grated parmesan and a spoonful of pistachio pesto. Stir into the soup and enjoy.
Feeling very green.