Spring Tortellini Soup (Printable)
Cheese tortellini simmers with carrots, zucchini, snap peas, and spinach in aromatic vegetable broth for a nourishing bowl.
# What You 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 (optional)
→ Garnishes
13 - 2 tablespoons fresh parsley, chopped
14 - Zest of 1 lemon
15 - Freshly grated Parmesan cheese, to serve
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
02 - Add carrots and zucchini to the pot. Cook for 3–4 minutes, stirring occasionally, until vegetables begin to soften.
03 - Pour in vegetable broth, salt, pepper, and Italian herbs if using. Bring mixture to a gentle boil.
04 - Add tortellini and sugar snap peas to boiling broth. Simmer according to tortellini package instructions (typically 3–5 minutes) until pasta is al dente and peas are bright green.
05 - Stir in baby spinach and cook until just wilted, about 1 minute. Taste and adjust seasoning as needed. Ladle soup into bowls.
06 - Top each bowl with fresh parsley, lemon zest, and freshly grated Parmesan cheese. Serve immediately while hot.
# Expert Tips:
01 -
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- The lemon zest brightens everything up, making each spoonful feel fresh and lively
- You can swap vegetables based on what is in your fridge or at the market
02 -
- Tortellini continues cooking in hot broth, so remove the pot from heat once the pasta reaches al dente
- The soup thickens as it sits because the pasta absorbs liquid, so you may need to add more broth when reheating leftovers
- Lemon zest should be added at the end, not during cooking, to preserve its bright, fresh flavor
03 -
- Cut your vegetables into similar sizes so they cook evenly and look beautiful in the bowl
- Reserve some parsley and lemon zest to finish each bowl individually instead of adding everything to the pot