Lemon Tortellini Soup
Creamy lemony broth with chunky vegetables and cheesy tortellini.
Prep time: 5ish minutes
Cook TIme: 25ish minutes
Yield: 4ish servings (or 2 if you’re real hungry)
Ingredients
10oz bag of cheese tortellini
32oz vegetable broth (chicken broth would work here too)
1/2 cup of heavy cream
3/4 cup frozen corn
1 large carrot, peeled and chopped into half moons
4-5 stalks of celery, chopped
1 medium onion, diced
3 cloves garlic, minced
1 bay leaf
1 handful parsley, roughly chopped
1 lemon, juice and zest
2 tbsp olive oil
salt
pepper
red chili flake
Instructions
Prep your ingredients. Dice the onion, mince the garlic, roughly chop the carrot and celery into large chunks that are relatively the same size. Parsley should be coarsely chopped, and the lemon should be juiced and zested. Don’t worry about your knife cuts being perfect. It’s homemade soup, not world-class sushi. Rustic is an aesthetic.
In a large pot, heat the olive oil over medium high heat. Once the oil is hot, add the onion, celery, carrot, and garlic. Give it a good stir.
Season generously with salt, pepper, and red chili flake. Be cautious with the red chili flake if you don’t like things spicy, but you can probably use a couple tsp of salt and pepper. I’m not great at measuring. Pls don’t @ me.
Let the veg saute for a few minutes, until the onion is soft and your kitchen smells divine.
Once the veg has been hanging out for a few, add the lemon zest (save a bit for garnish), bay leaf, and vegetable broth. Give it a big stir, turn down the heat to low, cover, and simmer for about 10 minutes.
After the broth simmers for a while, turn the heat back up to medium. Add the tortellini and the lemon juice. If the broth has cooked down too much, add a bit of water until the tortellini is fully submerged. Cover and cook until tortellini has puffed up and cooked through.
Once the tortellini is cooked, add the frozen corn, heavy cream, and chopped parsley (save a bit for garnish). Stir, taste, and season. You’ll probably need to add more salt.
Ladle into bowls and top with left over parsley, lemon zest, and a grind of fresh black pepper.
Serve along side a hunk of crusty bread. Something whole grain with lots of nuts and seeds works really well here.
Eat!! Eat it all. It doesn’t keep very well — the tortellini will soak up all the broth and fall apart.