Tortellini and Spring Veggie Soup

Jan Scott April 19, 2022
Tortellini and Spring Veggie Soup Recipe - SavvyMom

Busy moms, this dinner recipe is meant just for you.

Here’s a simple dinner recipe the kids are sure to love. I think of this tortellini and spring veggie soup as my go-to, back-pocket meal when I don’t have more than 20 minutes to get a good dinner on the table. I use a store-bought shortcut by picking up a package of fresh tortellini and to it I add quick cooking spring veggies like peas and baby spinach. Chicken stock and lemon juice round out the list of ingredients, and if I’m feeling fancy I cover the whole bowl with a generous sprinkling of grated Parmesan cheese.

Two words come to mind when I serve this for dinner: simple and satisfying.

I hope you give it a try!

Serves 6

Tortellini & Spring Veggie Soup Recipe:

You’ll Need

  • 8 cups chicken or vegetable stock
  • 4 cups water
  • 1 package (700g) fresh, cheese-filled tortellini
  • 2-3 cups frozen peas
  • 4-6 large handfuls baby spinach
  • Juice of 1/2 lemon (about 2 Tbsp)
  • Fresh ground pepper
  • Optional: Grated Parmesan cheese, for serving

Prep and Cook

  • 1
    Pour the stock and water into a large pot or Dutch oven and bring to a boil.
  • 2
    Lower the heat to medium, stir in the tortellini, cover and simmer for 5 minutes, stirring occasionally, until tortellini are tender and floating.
  • 3
    Add the peas, spinach, and lemon juice and cook for another 1-2 minutes, or until the peas are warmed through; season with black pepper and ladle into bowls.
  • 4
    Top each serving with grated Parmesan cheese, if desired.

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