Easy Tortellini Soup

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This nourishing, vibrant soup is on the table quickly, making it the perfect weeknight meal. The broth is delicate and creamy, thanks to the Parmesan rind, while dried basil adds an herbaceous note. We call for cheese tortellini, but you can easily swap in your favorite kind.

By
Amanda Stanfield
Amanda Stanfield Headshot
Amanda Stanfield

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

EatingWell's Editorial Guidelines
Updated on June 28, 2024
Reviewed by Dietitian
Nadine Bradley, RD, CNSC
Nadine Bradley, RD, CNSC
Reviewed by Dietitian Nadine Bradley, RD, CNSC

Nadine Bradley is a registered dietitian nutritionist and certified nutrition support clinician who performs nutrition reviews on EatingWell recipes. She first got into nutrition as a competitive athlete, primarily focusing on how to nourish her body for peak performance.

EatingWell's Editorial Guidelines
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
The easy tortellini soup recipe served in a white bowl, garnished with freshly grated Parmesan cheese
Photo:

Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Active Time:
15 mins
Total Time:
20 mins
Servings:
6
Nutrition Profile:
Diabetes-Friendly Nut-Free Healthy Pregnancy Soy-Free High-Protein
Jump to Nutrition Facts
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Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1 cup finely chopped yellow onion

  • 2 small leeks, trimmed, cleaned and finely chopped

  • 2 tablespoons minced garlic

  • ½ teaspoon dried basil

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground pepper

  • 6 cups lower-sodium vegetable broth

  • 1 Parmesan cheese rind (1 ounce)

  • 1 (20 ounce) package refrigerated cheese tortellini

  • 2 cups diagonally sliced asparagus

  • 1 ½ cups frozen green peas

  • ¼ cup grated Parmesan cheese

  • 1 lemon, cut into 6 wedges

Directions

  1. 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

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

  2. 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

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

  3. 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

Nutrition Facts (per serving)

432 Calories
14g Fat
58g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 432
% Daily Value *
Total Carbohydrate 58g 21%
Dietary Fiber 8g 29%
Total Sugars 9g
Protein 19g 38%
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 39mg 13%
Vitamin A 2683IU 54%
Vitamin C 18mg 20%
Vitamin D 11IU 3%
Vitamin E 1mg 4%
Folate 61mcg 15%
Vitamin K 40mcg 33%
Sodium 735mg 32%
Calcium 251mg 19%
Iron 5mg 28%
Magnesium 25mg 6%
Potassium 247mg 5%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

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