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Spring Tortellini Soup Recipe

/ Soups & Salads / By

Spring tortellini soup celebrates seasonal vegetables through light broth showcasing tender asparagus, sweet peas, and cheese-filled pasta creating refreshing meal perfect for warmer weather. This Italian-inspired soup balances hearty tortellini with delicate spring vegetables offering comfort without heaviness characteristic of winter soups. The key to exceptional spring tortellini soup lies in using quality broth providing flavorful base, cooking vegetables briefly preserving color and texture, and timing tortellini addition ensuring perfect doneness without overcooking.

How to Make Spring Tortellini Soup

how to make spring tortellini soup

Essential Ingredients

For Spring Tortellini Soup (Serves 6-8):

  • 1 package (20 oz) fresh or frozen cheese tortellini
  • 8 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • 2 medium zucchini, diced
  • 1 1/2 cups fresh or frozen peas
  • 4 cups baby spinach or arugula
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • Salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • Red pepper flakes (optional)

For Serving:

  • Additional Parmesan cheese
  • Extra fresh herbs
  • Crusty bread
  • Lemon wedges

Preparation and Cooking Instructions

Soup making process (30 minutes):

  1. Heat olive oil in large pot or Dutch oven over medium heat
  2. Add diced onion and sauté 5-6 minutes until softened
  3. Add minced garlic and cook 1 minute until fragrant
  4. Pour in chicken or vegetable broth
  5. Bring to boil then reduce to simmer
  6. Add asparagus pieces and cook 3-4 minutes
  7. Add diced zucchini and continue cooking 2-3 minutes
  8. Stir in tortellini and cook according to package directions (usually 3-5 minutes for fresh, 7-9 for frozen)
  9. Add peas in final 2 minutes of cooking
  10. Remove from heat
  11. Stir in baby spinach or arugula until wilted
  12. Add cherry tomatoes, fresh basil, and parsley
  13. Stir in lemon juice and zest
  14. Season with salt and pepper to taste
  15. Add Parmesan cheese stirring until melted
  16. Serve immediately in warm bowls
  17. Garnish with additional herbs and cheese

Seasonal Vegetables and Flavor Balance

spring tortellini soup flavor balance

Spring vegetable selection: Asparagus, peas, and tender zucchini define spring soup character providing fresh, light flavors contrasting with heavier winter vegetables like root vegetables.

Color variety: Green asparagus, bright peas, and red tomatoes create visually appealing soup stimulating appetite through attractive presentation.

Texture contrast: Tender-crisp vegetables provide textural interest against soft tortellini and smooth broth creating satisfying eating experience.

Herb brightness: Fresh basil and parsley add aromatic complexity and fresh flavor essential to light spring soup. Dried herbs cannot replicate vibrant taste.

Lemon enhancement: Fresh lemon juice and zest brighten flavors adding acidity that lifts soup preventing one-dimensional taste while complementing vegetables.

Tomato addition: Cherry tomatoes provide slight sweetness and acidity balancing flavors while adding beautiful color contrast to predominantly green vegetables.

Garlic and onion base: Aromatic foundation provides depth without overwhelming delicate spring vegetables allowing their fresh flavors to shine.

Parmesan richness: Stirred-in Parmesan adds savory depth and slight creaminess creating more luxurious broth without heavy cream.

Broth quality: High-quality chicken or vegetable broth provides flavorful foundation. Homemade stock offers superior taste though quality store-bought works well.

Tortellini selection: Cheese-filled tortellini provides protein and richness. Fresh pasta cooks quickly while frozen requires slightly longer but works equally well.

Optional additions: Consider adding white beans for extra protein, fennel for anise notes, or radishes for peppery crunch expanding vegetable variety.

Seasoning balance: Salt carefully as Parmesan and broth contain sodium. Black pepper and optional red pepper flakes add warmth without overwhelming delicate vegetables.

Conclusion

Spring tortellini soup captures season’s freshness through tender vegetables and cheese-filled pasta in light, flavorful broth. Success depends on brief vegetable cooking preserving color and texture, proper tortellini timing preventing mushiness, and fresh herb additions providing brightness. Whether celebrating spring’s arrival or simply craving lighter fare, this soup delivers comfort and nutrition without heaviness. Master timing techniques to create vibrant, delicious soup showcasing best of seasonal produce while providing satisfying complete meal suitable for various occasions from casual family dinners to elegant entertaining.

Jennifer Glover
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