Creamy Tortellini Soup with Lemon and Parmesan Cheese

5 from 4 votes

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!

Prep Time10

Cook Time15

Course: dinner, lunch, Soup

Cuisine: American, Italian

Servings:

Calories: 449kcal

Author: Leigh Anderson

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