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Photo:Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

The easy tortellini soup recipe served in a white bowl, garnished with freshly grated Parmesan cheese

Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

Active Time:15 minsTotal Time:20 minsServings:6Jump to Nutrition Facts

Active Time:15 minsTotal Time:20 minsServings:6

Active Time:15 mins

Active Time:

15 mins

Total Time:20 mins

Total Time:

20 mins

Servings:6

Servings:

6

Jump to Nutrition Facts

Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupfinely chopped yellow onion2smallleeks, trimmed, cleaned and finely chopped2tablespoonsminced garlic½teaspoondried basil¼teaspoonkosher salt¼teaspoonground pepper6cupslower-sodium vegetable broth1Parmesan cheese rind (1 ounce)1(20 ounce) packagerefrigerated cheese tortellini2cupsdiagonally sliced asparagus1 ½cupsfrozen green peas¼cupgrated Parmesan cheese1lemon, cut into 6 wedges

Cook Mode(Keep screen awake)

Ingredients

2tablespoonsextra-virgin olive oil

1cupfinely chopped yellow onion

2smallleeks, trimmed, cleaned and finely chopped

2tablespoonsminced garlic

½teaspoondried basil

¼teaspoonkosher salt

¼teaspoonground pepper

6cupslower-sodium vegetable broth

1Parmesan cheese rind (1 ounce)

1(20 ounce) packagerefrigerated cheese tortellini

2cupsdiagonally sliced asparagus

1 ½cupsfrozen green peas

¼cupgrated Parmesan cheese

1lemon, cut into 6 wedges

DirectionsHeat oil in a Dutch oven over medium heat. Add onion and leeks; cook, stirring occasionally, until translucent and tender, 3 to 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Stir in basil, salt and pepper.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanAdd broth and Parmesan rind. Cover and bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Add tortellini; cover and cook until al dente, about 4 minutes. Add asparagus and peas; cook, uncovered and stirring occasionally, until the vegetables are bright green and tender, 2 to 3 minutes. Remove and discard the Parmesan rind.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanDivide the soup among 6 bowls. Top each with 2 teaspoons Parmesan and serve with a lemon wedge.To make aheadRefrigerate in an airtight container for up to 5 days. Add more broth, if necessary, when reheating.Originally appeared: EatingWell.com, January 2023

Directions

Heat oil in a Dutch oven over medium heat. Add onion and leeks; cook, stirring occasionally, until translucent and tender, 3 to 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Stir in basil, salt and pepper.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanAdd broth and Parmesan rind. Cover and bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Add tortellini; cover and cook until al dente, about 4 minutes. Add asparagus and peas; cook, uncovered and stirring occasionally, until the vegetables are bright green and tender, 2 to 3 minutes. Remove and discard the Parmesan rind.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanDivide the soup among 6 bowls. Top each with 2 teaspoons Parmesan and serve with a lemon wedge.To make aheadRefrigerate in an airtight container for up to 5 days. Add more broth, if necessary, when reheating.

Heat oil in a Dutch oven over medium heat. Add onion and leeks; cook, stirring occasionally, until translucent and tender, 3 to 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Stir in basil, salt and pepper.

Thinly sliced leeks and finely chopped garlic getting sautéed in a pot

Add broth and Parmesan rind. Cover and bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Add tortellini; cover and cook until al dente, about 4 minutes. Add asparagus and peas; cook, uncovered and stirring occasionally, until the vegetables are bright green and tender, 2 to 3 minutes. Remove and discard the Parmesan rind.

Tortellinis, peas and chopped asparagus in a broth in a pot

Divide the soup among 6 bowls. Top each with 2 teaspoons Parmesan and serve with a lemon wedge.

To make ahead

Refrigerate in an airtight container for up to 5 days. Add more broth, if necessary, when reheating.

Originally appeared: EatingWell.com, January 2023

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Nutrition Facts(per serving)432Calories14gFat58gCarbs19gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.