Spring Tortellini Soup (Printable)
Light Italian soup with cheese tortellini, spring vegetables, and fresh herbs in vegetable broth. Ready in 35 minutes.
# 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
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
# How To Cook:
01 - Heat olive oil in a large pot over medium heat. Add the onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 1 minute, until fragrant.
02 - Add carrots and zucchini; cook for 3–4 minutes, stirring occasionally.
03 - Pour in the vegetable broth, salt, pepper, and Italian herbs. Bring to a gentle boil.
04 - Add tortellini and sugar snap peas. Simmer according to tortellini package instructions (usually 3–5 minutes), until pasta is al dente and peas are bright green.
05 - Stir in spinach and cook until just wilted, about 1 minute. Taste and adjust seasoning.
06 - Ladle soup into bowls. Garnish with parsley, lemon zest, and Parmesan cheese.
# Expert Tips:
01 -
- It comes together in 35 minutes but tastes like it simmered all afternoon
- The combination of tender tortellini and crisp spring vegetables is incredibly satisfying
- Lemon zest adds a bright surprise that wakes up the whole bowl
02 -
- The tortellini continues cooking in the hot broth so remove it from heat as soon as it reaches al dente
- Salt the broth cautiously since the Parmesan and tortellini both add saltiness
- Lemon zest should be added right before serving to keep its oils bright and fragrant
03 -
- Cut all vegetables into similar sizes so they cook evenly
- Grate the lemon zest carefully avoiding the bitter white pith underneath