Spring Tortellini Soup (Printer-friendly)
Cheese tortellini simmered with fresh spring vegetables in aromatic vegetable broth, finished with lemon zest and Parmesan.
# What you'll need:
→ Pasta
01 - 9 oz fresh cheese tortellini
→ Vegetables
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 medium carrots, sliced
06 - 1 medium zucchini, diced
07 - 3.5 oz sugar snap peas, trimmed and halved
08 - 3.5 oz baby spinach
→ Broth & Seasonings
09 - 6 cups low-sodium vegetable broth
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried Italian herbs
→ Garnishes
13 - 2 tablespoons fresh parsley, chopped
14 - Zest of 1 lemon
15 - Freshly grated Parmesan cheese, to serve
# Method:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 2-3 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add sliced carrots and diced zucchini; cook for 3-4 minutes, stirring occasionally until vegetables begin to soften.
04 - Pour in vegetable broth, salt, pepper, and Italian herbs. Bring mixture to a gentle boil over medium-high heat.
05 - Add tortellini and sugar snap peas. Simmer according to package directions, typically 3-5 minutes, until pasta is al dente and peas are bright green.
06 - Stir in baby spinach and cook for about 1 minute until just wilted.
07 - Taste soup and adjust seasoning as needed. Ladle into bowls and garnish with chopped parsley, lemon zest, and freshly grated Parmesan cheese.
# Expert Tips:
01 -
- Its ready in under 40 minutes but tastes like it simmered all afternoon
- The combination of tender pasta, crisp vegetables, and bright lemon zest makes every spoonful feel like spring arrived early
02 -
- The tortellini will continue absorbing liquid as it sits, so if you are planning to store leftovers, consider cooking the pasta separately and adding it just before serving
- Lemon zest is absolutely not optional here, it provides a bright acidic note that cuts through the richness of the cheese-filled pasta and transforms the entire dish
03 -
- If you can only find dried tortellini, cook it separately in boiling water and add it to the soup at the very end to prevent it from becoming gummy or overly swollen
- Reserve a small handful of fresh parsley to sprinkle over the table so guests can add more to taste