Creamy Tortellini Soup with Lemon and Parmesan Cheese

This soup reminds me of cacio e pepe meets pasta al limone! The flavors are far more sophisticated than you might expect, especially coming from store-bought ravioli and boxed chicken stock! The best part? This creamy, lemony, soup is so simple you can make it in under 30 minutes and all in one pot!

a ceramic bowl filled with a creamy soup of tortellini, spinach and topped with freshly cracked pepper and parmesan cheese

This recipe is all about dressing up a package of store bought tortellini. Almost any flavored filling works for this soup; spinach and cheese, or chicken are my go-to’s. Head to the refrigerated aisle for a wide variety of fresh stuffed pastas. Once you’ve got your pasta picked out all you need to make this creamy, delicious soup is a few simple ingredients, most of which you probably already have in your pantry!

If you love this lemon-spinach-parmesan flavor profile you’re also going to want to check out these recipes: Lemon Ricotta Pasta, Bucatini al Limone, and Cacio e Pepe!

Ingredients You’ll Need

Here’s everything you’ll need to make Creamy Tortellini Soup: store-bought tortellini, fresh baby spinach, chicken broth, lemon, parmesan cheese, cream, and freshly cracked black pepper.

soup ingredients: a bowl of tortellini, a box of chicken broth, a white bowl with parmesan cheese, a lemon, a cup of cream, black pepper in a white bowl

Recipe Step By Step

Step 1. Simmer

In a large pot bring the broth and cream to a simmer.

left: a large pot filled with cream, chicken broth and tortellini 

right: the same pot with fresh baby spinach added

Step 2. Tortellini

Next, add in the tortellini. Simmer for 5-10 minutes. Depending on the brand of tortellini you’re using cooking times may vary.

a large pot of Creamy Tortellini Soup  on a blue background

Step 3. Spinach and Lemon

Last, add in the spinach and lemon juice. Divide between bowls and serve with a generous sprinkling of parmesan cheese and freshly cracked black pepper!

FAQs and Expert Tips

What type of tortellini should I use for this soup?

Use a “fresh” tortellini from the refrigerated or frozen section of the super market. As for the filling I suggest cheese, spinach, or chicken, something mild in flavor.

What else can I add to this soup? Recipe variations?

You could add diced potato, zucchini, kale, diced celery, carrot or onion to this soup. You could also add shredded rotisserie chicken.

a ceramic bowl filled with Creamy Tortellini Soup on a blue background with a white cloth napkin

Check our more delicious soup recipes:

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Creamy Tortellini Soup with Lemon and Parmesan Cheese

This soup reminds me of cacio e pepe meets pasta al limone! The flavors are far more sophisticated than you might expect, especially coming from store-bought ravioli and boxed chicken stock! The best part? This creamy, lemony, soup is so simple you can make it in under 30 minutes and all in one pot!
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 449kcal

Ingredients

  • 4 c chicken broth
  • 1 c heavy cream
  • 8 oz store-bought tortellini
  • 3 c baby spinach
  • 2 tbsp lemon juice
  • 1/2 c parmesan cheese for serving
  • salt and freshly cracked black pepper

Instructions

  • In a large pot bring the chicken stock to a simmer then add in the cream, a pinch of salt, and a few turns of freshly cracked black pepper. Simmer for 5 minutes.
  • Next, add the tortellini to the pot and cook and for 5 minutes (or longer if needed, check the cooking time of the package) then turn off the heat, add in the spinach and lemon juice. Taste and season with more salt if needed.
  • Divide the soup between bowls, top with a generous sprinkling of parmesan cheese and freshly cracked black pepper.

Notes

 
What type of tortellini should I use?
  • Use a “fresh” tortellini from the refrigerated or frozen section of the super market. As for the filling I suggest cheese, spinach, or chicken, something mild in flavor.
What else can I add to this recipe?
  • You could add diced potato, zucchini, kale, diced celery, carrot or onion to this soup. You could also add shredded rotisserie chicken.
Storing and Reheating Leftovers:
Leftovers can be stored in the refrigerator for up to four days. Reheat in the microwave or on the stove top over low heat. You may need to add a splash of water or extra chicken stock to reconstitute the broth. 

Nutrition

Calories: 449kcal | Carbohydrates: 29g | Protein: 16g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 112mg | Sodium: 1347mg | Potassium: 377mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3087IU | Vitamin C: 26mg | Calcium: 304mg | Iron: 3mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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5 from 4 votes (3 ratings without comment)

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2 Comments

  1. 5 stars
    I love this recipe. I like to make it with no lemon or spinach put a Parmesan rind in during the simmer and a pinch of garlic powder