Ingredients
1tbspextra-virgin olive oil
1medium onion,chopped
2garlic cloves,chopped
1cupcarrots,sliced
6cupsvegetable broth,low-sodium
8oztortellini,fresh or frozen, any variety
1cupsnap peas,cut into thirds
½cupEnglish peas,fresh or frozen
1cupasparagus,¾-inch pieces, woody ends removed
2tbsplemon juice,fresh
2tspkosher salt
black pepper,freshly cracked
⅓cupherb pesto,either store-bought or homemade
Preparation
Heat the olive oil in a medium pot over medium heat. Add the onion and garlic and sauté until tender, being sure not to brown them for about 5 minutes.
Add the carrots and broth and turn the heat to high. When the broth boils, add the tortellini, snap peas, English peas, and asparagus. Continue to boil until the tortellini is just barely al dente.
Add the lemon juice, several cracks of black pepper, and 1 to 2 teaspoons salt, as needed.
Ladle the soup into bowls and top with a spoonful of pesto. Serve immediately.
