Description
Creamy and comforting Lemon Broccoli Tortellini Soup with tender cheese tortellini, crisp broccoli, and a bright lemon flavor. A quick and easy weeknight meal!
Ingredients
Scale
- 1 pound cheese tortellini (fresh or frozen)
- 1 large head of broccoli, cut into florets
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup lemon juice, freshly squeezed
- Zest of 1 lemon
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Vegetables: Wash broccoli and cut into florets. Peel and chop onion. Mince garlic. Zest and juice the lemon.
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté for 5-7 minutes until translucent. Add garlic and sauté for 1 minute until fragrant.
- Build the Soup: Pour in broth and bring to a simmer. Add broccoli and cook for 5-7 minutes until tender-crisp. Add tortellini and cook according to package directions until tender and floating.
- Finishing Touches: Reduce heat to low. Stir in heavy cream, Parmesan cheese, lemon juice, and lemon zest. Add red pepper flakes (if using). Season with salt and pepper to taste.
- Serve: Ladle into bowls. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
Notes
- Add Protein: Cooked chicken, sausage, or shrimp can be added.
- Vegetarian/Vegan: Use vegetable broth, vegan tortellini, and coconut milk instead of heavy cream.
- Add More Vegetables: Carrots, celery, or spinach can be added.
- Spice it Up: Add more red pepper flakes or hot sauce.
- Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently, adding more broth if needed.
- Freezing: Freezing is possible, but the texture of the tortellini and broccoli might change slightly. Undercook the tortellini slightly if planning to freeze.
- Prep Time: 20 minutes
- Cook Time: 25 minutes