Description
This Spring Tortellini Soup with Peas and Asparagus is light, fresh, and full of seasonal flavor. With tender tortellini, crisp asparagus, sweet peas, and baby spinach in a fragrant broth, it’s the perfect quick and comforting dish for warmer days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 10 ounces cheese tortellini
- 1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces
- 1 cup frozen green peas
- 2 cups baby spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped (optional)
- Grated parmesan cheese, for garnish (optional)
Instructions
- Place a large pot over medium heat and warm the olive oil.
- Add diced onion and sauté until translucent, about 4 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the chopped asparagus and simmer for 5 minutes.
- Stir in the tortellini and cook according to package instructions (typically 3–5 minutes).
- Add green peas and spinach, and cook for another 2 minutes until spinach wilts.
- Season with salt, pepper, and lemon juice. Stir in fresh parsley if using.
- Serve hot, garnished with parmesan cheese if desired.
Notes
- Add lemon juice after turning off the heat to keep its fresh brightness.
- Don’t let the tortellini overcook or sit too long in the broth to avoid sogginess.
- You can prep the broth and veggies ahead and add tortellini when ready to serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 30mg