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Spring Vegetable Soup with Tortellini

Original recipe from Savory Magazine
kept bysimbakins
recipe by
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Ingredients: 

4 cups low-sodium vegetable broth
4 cups water
1 pound asparagus, cut into 1-inch lengths
1 (19 ounces) frozen tortellini
1/2 (10 ounces) bag frozen peas
1 (5 ounces) bag baby spinach
1/4 cup pesto

  1. In a large pot, bring the broth and water to a boil.
  2. Season with salt and pepper
  3. Add the tortellini, peas, and asparagus.
  4. Cook 3 to 5 minutes until the tortellini and the vegetables are tender.
  5. In batches, stir in the spinch and stir until wilted.
  6. Whisk in the pesto.
  7. Season with more salt and pepper if necessary.

 

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