Fall is here! And what better way to welcome the change in weather 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 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 super simple! It makes the perfect meal for busy nights, or anytime you just want a warm, comforting bowl of soup that’s packed with flavor.
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 are sensitive to spice, just use ½ teaspoon in this recipe, as it calls for. However, if you like a little spice, you can add a full teaspoon.
- Chicken broth – I use chicken broth, but I think beef or vegetable would be fine too. Just don’t replace the broth with water. The broth adds a lot of flavor.
- 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 would be best, but I used shredded and it worked fine
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
The key to giving this soup that real lemony flavor is the zest. Don’t skip the lemon zest and juice on this one.
Feel free to customize this with different veggies you have on hand. Kale and zucchini would be great additions to this.
This recipe makes a lot because I always try to get two nights worth of meals out of one recipe. That’s why it’s important to note that any leftover soup will soften the tortellini the longer they stay in the broth. It helps to cook the tortellini al dente, since they will continue to cook afterwards. We still very much enjoy the leftovers of this, but if you don’t like the noodles too soft, you might want to cut this in half to help it get finished the same night, depending on how many people you’re cooking for.
Don’t be alarmed if the cream separates slightly from the broth as it sits. 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.
Lemon Tortellini Soup
This Lemon Tortellini Soup is the perfect balance of zesty citrus and savory tortellini. It's simple, comforting and full of fresh ingredients.
Ingredients
- 2 tbsp butter
- ½ tbsp garlic minced
- ½ white onion chopped
- ½ tsp red pepper flakes
- 8 cups broth (chicken, beef or vegetable) I use chicken broth
- ½ tbsp Italian seasoning
- 18 oz tortellini refrigerated (about 3 full cups)
- juice and zest from one lemon
- 1 cup heavy whipping cream
- ½ cup shredded Parmesan cheese
- 2 cups spinach chopped, optional
- salt and pepper to taste
Instructions
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In a large pot, add the butter and onion. Sauté over medium heat for about 3-4 minutes, or until onion starts to soften.
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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 3-4 minutes. (Careful not to overcook them.)
-
Once tortellini is done, turn the heat down to low. Add the cream, lemon juice, zest and Parmesan cheese, stirring continuously.
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Add the spinach and stir. Taste and adjust the salt and pepper to your liking. Ladle into a bowl and enjoy!
