Lots of fresh lemon and tender cheese-filled tortellini are the perfect pairing in this cozy lemon tortellini soup that comes together in minutes!
Soup season is here and we are celebrating accordingly! Next up is this absolute hug in a bowl.
This time of year is always so grey and cold so we’re brightening things up with tons of lemon, a little spinach action, and LOTS of indulgent tortellini pasta.
All wrapped up in one pot and ready for your soup bowl in only 40 minutes.
Absolutely one of those soups that you add to the weekly rotation this time of year!
This Tortellini Soup features…
- A rich and creamy lemon broth
- Tender spinach and cheese-filled tortellini
- Seared sliced sausage
- Only a handful of ingredients and 40 minutes needed
Making the Tortellini Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Olive oil
- Chicken sausage
- Yellow onion
- Garlic
- Chicken broth
- Tortellini
- Spinach
- Heavy cream
- Lemon
Choosing Your Sausage
We love using a lighter sausage such as chicken or turkey for this soup, but a variety of sausage types work great! Kielbasa is one of our other go-to’s when we don’t have chicken or turkey sausage on hand.
We recommend buying sausage links and cutting them into thin circles for quick pan searing.
Tips for Perfect Tortellini Soup
- Sear sausage – this gives the sausage a lovely golden crust and builds the flavor base for the soup.
- Use fresh lemon – you can’t beat the flavor the fresh lemon juice and zest gives this soup!
- Add tortellini and spinach at the end of cooking – it will only take the tortellini and spinach a few minutes to cook so add them at the very end to prevent overcooking.
Recipe Variations
Try these ideas for a different twist on this soup.
- Make it vegetarian – replace the chicken broth with veggie broth and skip the meat.
- Try a different meat – try using diced chicken, turkey, bacon, or meatballs in place of the sausage.
- Add more veggies – try adding sauteed mushrooms, zucchini, sweet pepper, or carrot.
Storing and Freezing Soup
This soup stores well in refrigerator up to 6 days. You can reheat individual servings 2-3 minutes in the microwave or heat larger quantities in a pot on the stovetop until soup registers 165F.
To freeze soup, allow to cool completely then transfer in a freezer-safe container and freeze up to 2 months. Allow soup to thaw in refrigerator, then reheat on stovetop or in microwave.
Highly recommend pairing a steaming bowl of this soup with a thick slice of your favorite bread for dipping! The creaminess paired with the fresh punch of lemon and rich tortellini is just absolutely everything.
Filling our soup pot with this all winter long and you should do the same!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this soup made step-by-step on Google web stories.
More soups to add to your menu next!
Lemon Tortellini Soup
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Ingredients
- 2 tablespoons olive oil
- 1 lb chicken sausage links, thinly sliced
- 1 small yellow onion, finely chopped
- 3 medium cloves garlic, minced
- 4 cups chicken broth
- 10 oz tortellini pasta
- 2 cups firmly-packed baby spinach
- 1/2 cup heavy whipping cream
- Juice and zest from 1 medium lemon
- Salt and pepper to taste
- Grated Parmesan and bread for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and onion and cook until sausage is browned and onion is tender. Add garlic and sauté 1 additional minute until fragrant.
- Add chicken broth to pot and bring to a simmer. Add tortellini and spinach and let cook 2-3 minutes until tortellini is tender and spinach is wilted.
- Remove soup from heat and stir in heavy cream, lemon juice, and zest. Season soup with salt and pepper to taste and serve warm with Parmesan and bread for dipping. Enjoy!
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