Ingredients

The following ingredients have 4 Servings
  • 8 oz Tortellini
  • 2 Tablespoons Butter
  • 1 small Onion, finely chopped
  • 2 medium Celery Ribs, finely chopped
  • 1/2 teaspoon Kosher Salt
  • 4 cups Vegetable or Chicken Stock
  • 1 lb Sweet Peas, fresh or frozen ((about 3 and 3/4 cups))
  • 1/2 cup Pesto
  • 2 teaspoons Lemon Juice
  • Maldon or other large grain salt ((optional, for topping))
  • olive oil ((optional, for topping))

Instruction

  • Cook tortellini according to package directions.
  • While tortellini cooks, heat a large saucepan over medium-high heat.
  • Add butter and when it melts, add onion, celery, and salt. Saute until onions are fragrant, 4 to 6 minutes.
  • Add stock and bring to a simmer. Add peas and simmer just until peas are warmed through and tender, 2 minutes for frozen and 5 minutes for fresh. (Reserve a few cooked peas for topping the soup if you'd like.)
  • Remove soup from heat. Purée soup in 2 batches in a blender until smooth (use caution when blending because hot liquids expand).
  • Pour puréed soup back into saucepan. Stir in pesto and lemon juice. Taste and season with some more salt and / or black pepper, if needed.
  • Divide cooked tortellini between soup bowls. Pour soup over top. Top soup with reserved peas, Maldon salt, and a drizzle of olive oil.