This Creamy Lemon Broccoli Tortellini Soup is guaranteed to be satisfied, regardless of the season-----cooler or warm. A great weeknight option or weekend addition, this soup boasts of it’s major flavor factor and comes loaded with succulent tortellini pasta, tender broccoli, herbs + seasonings, lemon juice + zest, and bold parmesan flavor! Slow Cooker, Vegan + Gluten-Free options.
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Soup has always been my thing and I never care about the season when it comes to enjoying it. I literally can enjoy soup during the cooler months or warmer months. It's just that good! When it comes to this Creamy Lemon Broccoli Tortellini Soup, it's definitely one of my faves because it's so easy to whip together and the flavors are so rich. If you're a lover of lemon flavor, then you'll love this recipe. Plus, the herbs & seasonings, parmesan, and broccoli altogether just create the best eating experience. I promise that it's a true hit for the entire family.
With this soup, I chose to cook the broccoli within the soup directly, however, you can always roast them prior to for extra flavor and caramelization.
This Creamy Lemon Broccoli Tortellini Soup is super easy to make, only uses a few staple ingredients, creamy, velvety, flavorful. Plus, it comes with a vegan + gluten-free option.
What is Tortellini?
Basically, tortellini are pasta which originated in the Italian region. Traditionally, they come stuffed with a mix of meat, cheese (ricotta or Parmigiano Reggiano), egg, and nutmeg, which is then served in capon broth.
Unlike ravioli which comes square shaped and stuffed, tortellini are ring or navel-shaped (visually similar to a tiny wonton or croissant).
How Long to Cook Tortellini
Like with many other types of pasta, you bring a pot of water to a boil, add the tortellini along with olive oil or salt, and let it boil for 4-9 minutes, depending on the packaging and brand----shorter than most other pastas.
General rule of thumb: 2 to 3 minutes for refrigerated (soft) tortellini, 3 to 5 minutes for frozen tortellini, and 10 to 11 minutes for dried tortellini. Signs of doneness are when the pasta floats to the surface of the water, and has an internal temperature of 165 degrees.
Top Reasons Why You’ll Love This Creamy Lemon Broccoli Tortellini Soup
Once you make and eat this Creamy Lemon Broccoli Tortellini Soup—– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:
It’s super easy to make.
Simple set + forget it—-Simmer, Simmer, Simmer over the stovetop!
Only requires ONE pot.
Makes for a great weeknight meal with a full vegan + gluten-free option.
So creamy and full of texture.
Great for meal prepping and make aheads for the week!
Perfect for Spring, Summer, Fall or Winter vibes!
Did I mention, it’s just delicious?
Homemade Tortellini vs. Store-bought
Usually, I like purchasing organic tortellini via Whole Foods, which has a great option by Artisola. However, making your own tortellini much like ravioli is something feasible as well!
Tortellini is generally made with either round pasta wrappers or square pasta wrappers. In either case, you'll just be sure to roll your dough as thin as possible. Overall, like most stuffed pasta, try to not over-stuff the centers, always keep the pasta dough covered to avoid drying, use ample flour, and take your time when assembling----al of which helps to make the perfect tortellini.
Regardless of whether you use homemade or not, this creamy soup recipe is sure to come out amazingly!
How to Make Creamy Lemon Broccoli Tortellini Soup
To make this Creamy Lemon Broccoli Tortellini Soup, you'll basically dive right into the recipe by sautéing the garlic over the stovetop in a dutch oven. Then you'll add in the seasonings, flour, and veggie stock, stirring until combined. Next, add in the broccoli followed by the tortellini pasta along with the remaining ingredients go into the pot for the soup. Let it simmer a bit more and wallah! Nice creamy results.
Ingredients for Creamy Lemon Broccoli Tortellini Soup
Here's what you need to make this Creamy Lemon Broccoli Tortellini Soup at home:
Cheese & spinach tortellini. I like to use organic! Pick these up in the refrigerated or freezer section of the grocery store.
Broccoli. I love using broccoli or broccolini. You can cook them directly in the soup or roast them first before adding them!
Flour. Used for the thickening of soup. You can sub with GF flour for that option.
Vegetable stock. Use store-bought low-sodium broth or make your own!
Heavy cream. I recommend organic–always! Of course, for a vegan option, just use full-fat coconut cream/milk.
Olive oil. You can also use Grapeseed oil or coconut oil as well.
Garlic. I prefer fresh, but you could substitute with ½ teaspoon garlic powder in a pinch.
Herbs + Seasonings. A great addition of flavor. You'll need: salt, black pepper, dill weed, parsley, garlic powder.
Parmesan cheese. You could also use pecorino romano. For a vegan option, high-quality cheese shreds tastes great.
Lemon juice + zest. You can use store-bought or freshly-squeeze juice from an actual lemon. Both juice + zest adds nice lemony flavor.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!
REASONS WHY YOU’LL LOVE THIS LEMON BROCCOLI TORTELLINI SOUP!
First and foremost, the flavors in this simple and Creamy Lemon Broccoli Tortellini Soup is enough to convince anyone, however, here are a few more reasons why you’ll love this soup for dinner:
It’s absolutely delicious—-creamy + velvety. I always try to ensure that my creamy soups are just that----creamy! So, using cream-based ingredients like a high-quality heavy creamy helps to achieve this best!
Super easy to make and quick! I literally love making the most delicious weeknight meals that don't take a ton of time and effort and this recipe is it! Plus, no crazy clean-up! Can we say–Everything in a pot?
Full of flavor + well seasoned! (The best reason). This by far is one of my biggest reasons for making this soup. I enjoy adding herbs + seasonings to create a bold flavor profile that works.
Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever! Most of all, this is my biggest plus! I love soup during anytime of the day, especially whenever there are leftovers. The good thing is that this soup reheats nicely once done over the stovetop---slow and warmed through and you can add a bit of heavy cream or veggie stock if it's not creamy enough.
How to Thicken Soup in General
While many soups are thickened for texture, what you use as a thickening agent is solely up to you. All in all, it depends on how you like it! Use 1 tablespoon at a time mixed with 1 tablespoon of water to dilute. Then pour the mixture into the soup, simmering for an additional few minutes to activate the thickener.
Some thickening agents you can use are:
Arrowroot starch (GF)
Potato starch (GF)
Tips For Making Good Soup Every Time:
Now, if you're intimidated with making soup or are concerned that it won't turn out as delicious, no worries. In my experience with making many different types of soup and watching the adults around me make a TON of soup (it's a staple in the Jamaican culture), I've learned a few things along the way that can help you make really good soup, including this Creamy Lemon Broccoli Tortellini Soup:
Chop your veggies and ingredients into bite-sized pieces for greater ease when eating.
ALWAYS sauté your veggies, especially the garlic, onions, etc.
Make your own stock if you can or use water as your base with seasonings + herbs for a great taste. If using store-bought stock/broth, always purchase high-quality ones.
Let it simmer. While you might be tempted to cook your soup on high for a faster cook time, it's definitely BEST to let everything simmer and allow the flavors to "fuse" together slowly.
If using meat, always sear your meat in the pot first prior to adding it to the soup to cook the rest of the way.
If adding dairy or an alternative, always stir it in last or during the final few minutes.
To thicken (if needed), always mix your thickener (flour, arrowroot, starch, etc.) in a small bowl with some of the hot broth from your soup before adding it to the entire pot of soup. This prevents lumps and gives you a nice creaminess.
What Goes Well with Creamy Lemon Broccoli Tortellini Soup
I like to add some extra texture to creamy soups like this one. Most people might enjoy this Creamy Lemon Broccoli Tortellini Soup with a side of grilled cheese or bread, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up!
How to Store Leftover Creamy Lemon Broccoli Tortellini Soup
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
Can I Make this Lemon Broccoli Tortellini Soup Entirely Vegan and/or Gluten-Free?
Yes! Of course. To make this soup vegan, be sure to substitute the tortellini with a vegan-friendly version, heavy cream with full-fat coconut cream/milk, and cheese with nutritional yeast and/or dairy-free cheese shreds.
However, to make this soup GF-friendly, simply substitute the tortellini with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.
Can I Make This Soup in a Slow Cooker?
Yup----to make this soup in the slow cooker, simply sauté garlic before adding everything (including the broccoli + tortellini) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and sauté until fragrant, about 1-2 minutes. Add 1the flour, lemon zest, salt, black pepper, dill weed, parsley, and garlic powder, stirring until combined.
Add in the vegetable stock and lemon juice, stirring frequently to avoid lumping until thickened. Add in the broccoli and let it boil for 3-4 minutes or until the broccoli begins to become tender. Reduce the heat to low and add in the tortellini and heavy cream and let everything simmer for another 8-10 minutes or until the soup has thickened nicely and the tortellini are fully cooked through and tender. Lastly, stir in the grated parmesan cheese and stir until fully melted and the soup becomes creamy.
Remove from heat and serve immediately into prepared bowl(s), top with roasted lemons, parmesan flakes, croutons, or with a side of bread, if desired.
Tips & Tricks
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic before adding everything (including the broccoli + tortellini) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute the tortellini with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.
VEGAN OPTION: To make this soup vegan, be sure to substitute the tortellini with a vegan-friendly version, heavy cream with full-fat coconut cream/milk, and cheese with nutritional yeast and/or dairy-free cheese shreds.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Lemon Broccoli Tortellini Soup. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
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