Spring Tortellini Soup (Printable)
Light Italian soup with cheese tortellini, fresh vegetables, and herbs 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, 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 Make:
01 - Heat olive oil in a large pot over medium heat. Add the onion and cook for 2–3 minutes until softened.
02 - Stir in garlic and cook for 1 minute, until fragrant.
03 - Add carrots and zucchini; cook for 3–4 minutes, stirring occasionally.
04 - Pour in the vegetable broth, salt, pepper, and Italian herbs. Bring to a gentle boil.
05 - 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.
06 - Stir in spinach and cook until just wilted, about 1 minute.
07 - Taste and adjust seasoning. Ladle soup into bowls.
08 - Garnish with parsley, lemon zest, and Parmesan cheese.
# Expert Hints:
01 -
- It comes together in 35 minutes but tastes like it simmered all afternoon
- The combination of bright vegetables and cheesy pasta is comfort food that actually feels light
02 -
- The tortellini will continue absorbing broth if left too long, so serve immediately once cooked
- Lemon zest might seem unusual but it transforms the entire flavor profile
03 -
- Cook tortellini directly in the broth rather than separately for deeper flavor
- Hold back on the salt until after the tortellini cooks since the pasta releases seasoning