Tortellini and Spring Veggie Soup

Busy moms, this dinner recipe is meant just for you.

Here’s a simple dinner recipe the kids are sure to love. I think of this tortellini and spring veggie soup as my go-to, back-pocket meal when I don’t have more than 20 minutes to get a good dinner on the table. I use a store-bought shortcut by picking up a package of fresh tortellini and to it I add quick cooking spring veggies like peas and baby spinach. Chicken stock and lemon juice round out the list of ingredients, and if I’m feeling fancy I cover the whole bowl with a generous sprinkling of grated Parmesan cheese.

Two words come to mind when I serve this for dinner: simple and satisfying.

I hope you give it a try!

Serves 6

Tortellini & Spring Veggie Soup Recipe:

You’ll Need

8 cups chicken or vegetable stock
4 cups water
1 package (700g) fresh, cheese-filled tortellini
2-3 cups frozen peas
4-6 large handfuls baby spinach
Juice of 1/2 lemon (about 2 Tbsp)
Fresh ground pepper
Optional: Grated Parmesan cheese, for serving

Prep and Cook

1

Pour the stock and water into a large pot or Dutch oven and bring to a boil.
2

Lower the heat to medium, stir in the tortellini, cover and simmer for 5 minutes, stirring occasionally, until tortellini are tender and floating.
3

Add the peas, spinach, and lemon juice and cook for another 1-2 minutes, or until the peas are warmed through; season with black pepper and ladle into bowls.
4

Top each serving with grated Parmesan cheese, if desired.