Spring Tortellini Soup with Peas and Asparagus

Step 1

Chop off the whites of 4 medium scallions or spring onions (reserve the greens for another use or slice and use for garnish). Crush 4 garlic cloves with the flat of your knife. Place both in a large pot or Dutch oven. Add 10 cups stock or broth, 1 Parmesan rind, and 1 large fresh parsley sprig.

Step 2

Cover and bring to a simmer over medium heat. Uncover and simmer until the flavors meld, 30 to 35 minutes. Meanwhile, trim off the woody ends of the asparagus, then cut crosswise into 1 to 2-inch pieces.

Step 3

Using a slotted spoon, remove the scallions, garlic, Parmesan rind, and parsley and discard. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to the broth. Taste and season with more salt and pepper as needed.

Step 4

Bring the broth back to a boil. Add 1 package tortellini and cook according to package instructions. About 2 minutes before the pasta is cooked, add the asparagus and 1 cup frozen peas. Simmer until the vegetables are bright green and crisp-tender, 2 to 3 minutes.

Step 5

Remove from the heat. Serve hot with a small dollop of pesto, a garnish of pea leaves, shaved Parmesan cheese, and lemon wedges if desired.