Spring Tortellini Soup (Printable View)

Light Italian soup with cheese tortellini, spring vegetables, and fresh herbs

# Ingredient List:

→ 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 Make It:

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 burn.
03 - Add sliced carrots and diced zucchini to the pot. Cook for 3–4 minutes, stirring occasionally until vegetables begin to soften.
04 - Pour in vegetable broth, salt, black pepper, and Italian herbs. Bring mixture to a gentle boil.
05 - Add tortellini and sugar snap peas to the boiling broth. Simmer according to tortellini package instructions, typically 3–5 minutes, until pasta is al dente and peas are bright green.
06 - Stir in baby spinach and cook until just wilted, about 1 minute.
07 - Taste soup and adjust seasoning as needed. Ladle hot soup into serving bowls.
08 - Top each bowl with chopped fresh parsley, lemon zest, and freshly grated Parmesan cheese.

# Expert Suggestions:

01 -
  • Its ready in under 40 minutes but tastes like it simmered all afternoon
  • The vegetables stay bright and fresh instead of turning mushy
  • That hit of lemon zest at the end makes everything sing
02 -
  • Tortellini continues absorbing liquid so the soup will thicken if stored overnight
  • The vegetables should have a slight crunch when you turn off the heat
  • Lemon zest matters more than juice here because it wont dilute the broth
03 -
  • Use a microplane for the lemon zest to avoid bitter white pith
  • If making ahead, cook tortellini separately and add it when reheating

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