Spring Tortellini in Brodo
This Spring Tortellini in Brodo is your shortcut to a cozy, nourishing meal that still feels light and fresh. It comes together in under 30 minutes with just a handful of vibrant ingredients that celebrate the season!
Why This Brothy Spring Tortellini Recipe Works
This spring tortellini soup recipe is a beautiful blend of comfort and brightness. The tender cheese-filled tortellini make it hearty and satisfying, while ingredients like lemon juice, pesto, and arugula keep things light, fresh, and springy! It’s perfect for those in-between days when you want something warm and cozy but not overly heavy.
Plus, you only need one pot and a few everyday ingredients, many of which you might already have on hand. Whether you’re feeding your family on a busy weeknight or need a quick lunch for yourself, this soup delivers on both flavor and ease!
Ingredients You Need
- Tortellini: Use any filled tortellini you like! Spinach or cheese varieties work beautifully for a spring vibe.
- Broth: Chicken or vegetable broth both work. Use homemade or store-bought, but make sure it’s flavorful.
- Frozen Green Peas: No need to thaw! They cook quickly and add color and a pop of sweetness.
- Pesto: A spoonful adds depth and herby brightness. Store-bought is great, or use your favorite homemade version.
- Arugula: Stir it in at the end so it wilts gently and adds peppery freshness.
- Lemon Juice: Brings acidity and brightness to balance the richness of the tortellini.
- Parmesan Cheese: Optional but highly recommended—adds a salty, umami finish.
- Salt and Black Pepper: Taste and adjust as needed, depending on how salty your broth is.
How to Make Spring Tortellini in Brodo
- Simmer the Broth: In a large pot, bring the broth to a gentle boil over medium heat. Season with salt and black pepper if needed.
- Add Pasta & Peas: Add the tortellini and peas to the pot and cook according to the package instructions, usually about 4–5 minutes, until tender.
- Add Pesto & Arugula: Remove from the heat then stir in the pesto and chopped arugula. Let it wilt for about 1 minute.
- Stir in Lemon: Stir in the lemon juice. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls, garnish with freshly grated Parmesan cheese, and serve warm. Enjoy!
Tips for Success
- Use high-quality broth. Since broth is the base of this soup, the flavor really matters. Taste it before starting and season as needed.
- Don’t overcook the tortellini! They cook surprisingly fast, so check the package and set a timer to avoid mushy pasta.
- Add greens off the heat. Stir in the arugula after removing the pot from the stove so it wilts just enough without overcooking.
- Finish with lemon and Parmesan for added flavor. These final touches brighten the dish and make it feel complete. Always taste and adjust the seasoning before serving.
Serving Suggestions
This spring tortellini in brodo is satisfying on its own, but a few simple additions can turn it into a full meal. Serve it with a slice of warm, crusty bread or garlic toast to soak up the flavorful broth. A light side salad would also go great here, for added nutrition. For a heartier option, try stirring in some shredded rotisserie chicken or white beans!
Frequently Asked Questions
Totally! You can use any kind of tortellini you’d like, including fresh, frozen, or dried. Just adjust the cooking time accordingly!
Baby spinach or chopped kale are great substitutes. Just be sure to wilt them gently at the end.
It’s best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. The tortellini may soften over time, so reheat gently.
More Recipes to Try
- Zucchini Tuna Pasta with Lemon
- Grilled Veggie Tortellini Pasta Salad
- Fennel Tomato Gnocchi Soup
- Puttanesca Pasta Salad
- Mushroom Soup with Acini di Pepe
Spring Tortellini in Brodo
Ingredients
Method
- In a large pot, bring the broth to a gentle boil over medium heat. Season with salt and black pepper if needed.
- Add the tortellini and peas to the pot and cook according to the package instructions, usually about 4–5 minutes, until tender.
- Remove from the heat then stir in the pesto and chopped arugula. Let it wilt for about 1 minute.
- Stir in the lemon juice. Season with salt and black pepper to taste.
- Ladle the soup into bowls, garnish with freshly grated Parmesan cheese, and serve warm. Enjoy!