Pesto Tortellini soup (Green Minestrone)

Ingredients

• 1 tbsp olive oil
• 1 onion (finely chopped)
• 3 cloves garlic (crushed)
• 2 sticks celery (diced)
• 1 zucchini (diced )
• 1 cup peas
• 4 cups chicken or veg stock ((Note 1))
• salt and pepper (to taste)
• 12 oz tortellini ((Note 2))
• 1 cup pesto ((Note 3))
• 1 lemon (juice)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for another 30 seconds.

2. 2

   Toss in the celery, zucchini, peas, and asparagus. Sauté for 2-3 minutes.

3. 3

   Pour in the stock, season with salt and pepper, and bring to a gentle simmer. Let it cook for 5 minutes.

4. 4

   Add the tortellini to the pot and simmer for 3–4 minutes (or as per packet instructions) until tender.

5. 5

   Remove from the heat, stir in the pesto and squeeze in the lemon juice. Taste and adjust seasoning as needed.