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–+ servings
Overhead shot of spring tortellini in brodo served in a bowl with parmesan on top.

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!
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Soup
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 10 oz package tortellini I used spinach
  • 6 cups broth chicken or vegetable
  • 1 cup green peas frozen
  • 1 tbsp pesto homemade or store bought
  • 1 cup arugula chopped
  • 2 tbsp lemon juice
  • Parmesan cheese for serving
  • Salt and black pepper to taste

Method
 

  1. In a large pot, bring the broth to a gentle boil over medium heat. Season with salt and black pepper if needed.
  2. Add the tortellini and peas to the pot and cook according to the package instructions, usually about 4–5 minutes, until tender.
  3. Remove from the heat then stir in the pesto and chopped arugula. Let it wilt for about 1 minute.
  4. Stir in the lemon juice. Season with salt and black pepper to taste.
  5. Ladle the soup into bowls, garnish with freshly grated Parmesan cheese, and serve warm. Enjoy!

Notes

This soup is 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.

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