Spring Tortellini Soup – A Bright, Comforting One-Pot Meal

Spring Tortellini Soup is the kind of meal you make when you want something cozy but still fresh. It’s light enough for warmer days, packed with tender vegetables, and full of satisfying cheese tortellini. The broth is herby and lemony, and everything comes together in one pot in under 30 minutes.

It’s a great weeknight option and just as good for a casual lunch with friends. If you like simple, seasonal cooking, this soup is going to be a favorite.

What Makes This Recipe So Good

• Fast and easy: You chop a few vegetables, simmer the broth, then finish with tortellini and greens. That’s it.
• Fresh spring flavor: Asparagus, peas, and lemon bring brightness without heavy cream or long cooking times.
• One-pot simplicity: Minimal dishes and straightforward steps keep things stress-free.
• Flexible and forgiving: Swap vegetables based on what you have.

  It works with chicken broth, vegetable broth, or bone broth.
• Family-friendly: Cheese-filled pasta is an easy win, and the mild broth appeals to picky eaters.

What You’ll Need

• Olive oil: For sautéing the aromatics.
• Yellow onion: Adds sweetness and body.
• Garlic: Essential for flavor; use fresh cloves.
• Carrots and celery: Classic base for soups and a bit of crunch.
• Asparagus: Springy and tender; trim and cut into 1-inch pieces.
• Frozen peas: Sweet pop of color and protein; no need to thaw.
• Baby spinach or baby kale: Gentle greens that wilt quickly.
• Cheese tortellini: Fresh or refrigerated is best for quick cooking.
• Low-sodium broth: Chicken or vegetable, so you can control the salt.
• Lemon: Zest and juice for brightness.
• Fresh herbs: Parsley, dill, or basil to finish.
• Parmesan rind (optional): Adds depth to the broth if you have one.
• Red pepper flakes (optional): For a gentle kick.
• Salt and black pepper: Adjust to taste.

How to Make It

1. Prep the veggies: Dice the onion, carrots, and celery. Trim the asparagus and cut it into 1-inch pieces. Mince the garlic.

   Zest the lemon, then cut it and set the juice aside.

2. Sauté the aromatics: Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes, stirring, until softened.

   Add garlic and a pinch of red pepper flakes and cook 30 seconds until fragrant.

3. Build the broth: Pour in the broth. If you have a Parmesan rind, add it now. Bring to a gentle boil, then reduce to a lively simmer for 5 minutes so flavors meld.
4. Cook the tortellini: Add the tortellini and cook according to package directions, usually 3–5 minutes, until just tender.

   Keep the soup simmering, not rapidly boiling, to avoid splitting the pasta.
5. Add spring vegetables: Stir in the asparagus and peas and cook 2–3 minutes, just until bright and crisp-tender.
6. Finish with greens and lemon: Turn off the heat. Remove the Parmesan rind. Stir in the spinach or baby kale until wilted.

   Add lemon zest and 1–2 tablespoons lemon juice. Taste and season with salt and black pepper.

7. Herb it up: Fold in chopped parsley, dill, or basil right before serving so they stay fresh and aromatic.
8. Serve: Ladle into bowls and top with grated Parmesan and a drizzle of good olive oil if you like.

Storage Instructions

• Refrigerator: Store leftover soup in an airtight container for up to 3 days. The tortellini will continue to absorb broth.
• Best practice: If you plan to make ahead, cook the tortellini separately and add to bowls when serving.

  This keeps the pasta from getting mushy.

• Freezer: The broth and veggies freeze well for up to 2 months, but tortellini becomes soft after thawing. Freeze without the pasta when possible.
• Reheating: Warm gently on the stovetop over medium heat. Add a splash of broth or water as needed and finish with fresh lemon and herbs.

Health Benefits

• Vegetable-rich: Asparagus, peas, and greens add fiber, vitamins A, C, and K, and antioxidants that support immune and bone health.
• Lighter comfort: A broth-based soup is satisfying without being heavy, which can help with balanced eating.
• Protein and calcium: Cheese tortellini and Parmesan contribute protein and calcium for muscle and bone support.
• Hydration and electrolytes: Warm broth helps with hydration and sodium balance, especially after workouts or long days.
• Digestive-friendly: Gentle vegetables and light broth are easier on the stomach than cream-based soups.

What Not to Do

• Don’t overcook the tortellini: It goes from tender to mushy fast.

  Pull it as soon as it’s al dente.

• Don’t boil the greens to death: Add spinach or kale at the end and let it wilt off the heat to keep it vibrant.
• Don’t skip seasoning: Low-sodium broth needs a thoughtful pinch of salt and a splash of lemon to wake up the flavors.
• Don’t add lemon too early: Simmering lemon juice can turn the broth bitter. Add it at the end.
• Don’t crowd the pot: If you double the recipe, use a larger pot so the tortellini cooks evenly.

Alternatives

• Protein swaps: Add shredded rotisserie chicken, turkey, or cooked Italian chicken sausage for extra protein.
• Dairy-free: Use dairy-free tortellini or small pasta like orecchiette. Skip the Parmesan rind and finish with olive oil and herbs.
• Gluten-free: Use gluten-free stuffed pasta or substitute with gluten-free short pasta and add white beans for body.
• Vegetable variations: Try snap peas, zucchini, leeks, or artichoke hearts.

  In winter, use spinach and frozen peas with a pinch of thyme.

• Herb choices: Dill gives a bright, almost pickled vibe; basil is sweet and aromatic; parsley is clean and fresh. Mix and match.
• Broth boosters: A splash of dry white wine after sautéing the vegetables adds depth. Simmer for a minute before adding broth.

FAQ

Can I use frozen tortellini?

Yes, but it may need an extra minute or two of cooking.

Keep the soup at a steady simmer and taste for doneness rather than relying only on the clock.

How do I keep the tortellini from getting soggy?

Cook it just until al dente and avoid long simmering. For the best texture in leftovers, store the pasta and broth separately and combine when reheating.

What if I don’t like asparagus?

Swap in zucchini, green beans, or snap peas. Aim for vegetables that cook quickly and stay bright.

Is there a way to make it creamier?

Stir in a splash of heavy cream or half-and-half at the end, or whisk a spoonful of mascarpone into a small bowl of hot broth, then return it to the pot.

Can I make it ahead for a party?

Yes.

Cook the broth and vegetables in advance and keep warm. Boil the tortellini separately just before serving and combine with the hot soup so everything tastes fresh.

What herbs are best for finishing?

Parsley and dill keep it lively and springy. Basil adds sweetness and a classic Italian note.

Use whatever smells the freshest at the store.

How can I make it more filling?

Add white beans, shredded chicken, or a handful of cooked farro. Serve with crusty bread and a simple salad.

Wrapping Up

Spring Tortellini Soup proves that simple ingredients can feel special. It’s fresh, fast, and flexible, with bright lemon and tender vegetables that taste like the season.

Keep it as a light meal, or bulk it up with protein and hearty sides. Either way, this one-pot soup is a reliable recipe you’ll come back to whenever you want easy comfort with a fresh twist.