Lemon Tortellini Soup (One Pot)

The weather is getting colder and what better way to welcome the change than with a steaming bowl of zesty Lemon Tortellini Soup? This recipe is super easy to make and all comes together in one pot.

It’s simple, but it’s also loaded with flavor and nutrition. One of my favorite things about this recipe is the minimal prep time. Chop the onion and spinach, zest a lemon and the rest is easy peasy! It makes the perfect meal for busy nights, or anytime you just want a warm, delicious, comforting bowl of soup.

For another quick and easy recipe for busy nights, try this One Pot Cheeseburger Orzo Skillet.

INGREDIENT NOTES

• Butter – To sauté the onion and garlic.
• Garlic – One of my favorite ingredients! I always have a large container of minced garlic in the fridge, which makes it very convenient to use.
• Onion and spinach – The fresh veggies in this recipe. The spinach is optional, but I love adding spinach to most of my recipes. It has so many health benefits and really doesn’t taste like much, so why not throw it in?
• Red pepper flakes – If you’re sensitive to spice, just use ½ teaspoon in this recipe, as it calls for. However, if you like a little extra spice, you can add a full teaspoon.
• Chicken broth – The flavorful base of the soup. I recommend using a better quality brand since the broth is such a main part of the soup. Swanson is the brand I usually use.
• Italian seasoning – A blend of herbs including oregano, thyme, rosemary and basil.
• Cheese Tortellini – I always use refrigerated. Frozen or fresh could work, but you would have to adjust the cooking time.
• Lemon – This is what really makes this recipe stand out! Make sure to use the zest and juice from one whole lemon. Don’t skip the zest! It adds so much flavor.
• Heavy whipping cream – This gives the soup a deliciously smooth creaminess.
• Parmesan cheese – Freshly grated works best.

STEP-BY-STEP INSTRUCTIONS

In a large pot, add the butter and onion. Sauté over medium heat for about 3-4 minutes, or until onion starts to soften.

Next, add the garlic and red pepper flakes. Stir for about a minute, until garlic becomes fragrant.

Add the broth and Italian seasoning. Stir well and turn the heat up a little to bring the broth to a boil.

Once the pot is boiling, turn heat back down to medium and add the tortellini. Cook according to package, which is usually about 2-3 minutes. (Careful not to overcook them because they will continue to cook as the tortellini sits in the broth.)

Once tortellini is done, turn the heat down to low. Add the cream, lemon juice, zest and Parmesan cheese, stirring continuously.

Add the spinach and stir. Taste and adjust the salt and pepper to your liking. Ladle into a bowl and enjoy!

RECIPE NOTES

Zest, zest zest! The key to giving this soup that real lemony flavor is the zest. Don’t skip the lemon zest and juice on this one.

Customizable: You could easily add additional veggies to the soup. Kale and zucchini would be great additions to this. Shredded chicken would also make this an extra-filling meal.

Leftovers: It’s important to note that any leftover tortellini will soak up some of the broth. You can always add a splash of extra broth before reheating.

Separation: Don’t be alarmed if the cream separates slightly from the broth as it sits. This is normal. Just give it a gentle stir to combine again.

If you’re looking for another simple pasta dish, be sure to check out my One Pot Creamy Garlic pasta. It’s delicious and super quick, which is why it’s another good one for busy nights.