Spring Tortellini Soup is a vibrant and incredibly easy one-pot meal that brings the season’s freshness to your table in under 30 minutes. This recipe is a lifesaver for busy weeknights, offering a delicious and satisfying Italian-inspired dinner that the whole family will adore.
Key Ingredients for Spring Tortellini Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 2 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen corn
- 1 (9-ounce) package refrigerated cheese tortellini (or your favorite flavor)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- Salt and freshly ground black pepper, to taste
- Optional garnishes: grated Parmesan cheese, a squeeze of lemon juice, a drizzle of extra virgin olive oil
How to Make Spring Tortellini Soup
This Spring Tortellini Soup is a culinary hug in a bowl, demonstrating impressive flavor with minimal effort. Its beauty lies in its simplicity, coming together in one pot for easy cleanup. You’ll be amazed by the rich, satisfying texture and bright, fresh taste. Ready in just about 25 minutes, this soup is perfect for a quick and delicious meal.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Broth Base: Pour in the vegetable broth and bring it to a simmer. Add the rinsed and drained cannellini beans, peas, and corn to the pot. Stir everything together.
- Cook the Tortellini: Once the broth is simmering again, add the refrigerated tortellini to the pot. Cook according to the package directions, usually about 3-5 minutes, until the tortellini are tender and have floated to the surface.
- Infuse with Fresh Herbs: Stir in the chopped fresh parsley and basil. Season generously with salt and freshly ground black pepper to taste.
- Serve and Enjoy: Ladle the hot Spring Tortellini Soup into bowls. Garnish with grated Parmesan cheese, a squeeze of fresh lemon juice, or a drizzle of extra virgin olive oil if desired.
Why You’ll Love This Spring Tortellini Soup
You’ll fall head over heels for this Spring Tortellini Soup because it’s a cheerful explosion of spring flavors all in one comforting pot. It’s incredibly light yet satisfying, with tender tortellini and crisp-tender vegetables that sing of the season, a delightful contrast to a heavier minestrone. The best part? Making this restaurant-worthy soup at home is surprisingly budget-friendly, saving you money without sacrificing taste or quality.
Imagine serving a dish that’s bursting with the vibrant goodness of fresh peas and corn, enhanced by fragrant basil and parsley, all swimming with delightful cheese tortellini. It’s the perfect way to embrace the warmer weather and enjoy a healthy, hearty meal that feels both special and utterly simple. Don’t just dream about it – gather your ingredients and whip up this incredible Spring Tortellini Soup for your next meal; it’s a taste of spring you won’t want to miss!
Storing and Reheating Tips
To store leftover Spring Tortellini Soup, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, you can freeze portions of the soup in freezer-safe containers or bags for up to 2-3 months.
To reheat, gently warm the soup over low heat on the stovetop, stirring occasionally, until heated through. If the soup has thickened significantly, you can add a splash more vegetable broth or water. Avoid boiling, as this can overcook the tortellini. If reheating frozen soup, thaw it in the refrigerator overnight before warming it on the stovetop.
Final Thoughts
This Spring Tortellini Soup is a delightful and remarkably easy way to bring fresh, seasonal flavors to your table. We encourage you to try this recipe; it’s a perfect example of simple ingredients creating something truly wonderful and satisfying. Enjoy a bowl of sunshine!
Spring Tortellini Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
- Pour in the vegetable broth and bring it to a simmer. Add the rinsed and drained cannellini beans, peas, and corn to the pot. Stir everything together.6 cups vegetable broth, 1 (15-ounce) can cannellini beans, 1 cup peas, 1 cup corn
- Once the broth is simmering again, add the refrigerated tortellini to the pot. Cook according to the package directions, usually about 3-5 minutes, until the tortellini are tender and have floated to the surface.1 (9-ounce) package refrigerated cheese tortellini
- Stir in the chopped fresh parsley and basil. Season generously with salt and freshly ground black pepper to taste.1/4 cup fresh parsley, 2 tablespoons fresh basil, salt, freshly ground black pepper
- Ladle the hot Spring Tortellini Soup into bowls. Garnish with grated Parmesan cheese, a squeeze of fresh lemon juice, or a drizzle of extra virgin olive oil if desired.grated Parmesan cheese, lemon juice, extra virgin olive oil