Creamy Lemon Broccoli Tortellini Soup

5 from 1 vote

This velvety, smooth Creamy Lemon Broccoli Tortellini Soup includes rich and comforting flavors that are perfect for the entire family!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Keyword: broccoli, creamy, dairy-free, dinner, gluten-free, kid-friendly, lemon, slow cooker, soup, tortellini, vegan

Servings: servings

Calories: 487kcal

Author: Shanika

1 tablespoon Extra virgin olive oil
3 garlic cloves, minced
1 (8 oz.) package organic cheese + spinach tortellini (You can also use just cheese tortellini instead)
4 cups organic vegetable stock
3 Tbsps organic all-purpose flour
1 ½ cups organic heavy cream
1 lemon, freshly-squeezed
1 teaspoon lemon zest (You can add more zest for bolder lemon flavor)
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dill weed
1 teaspoon dried parsley
1 teaspoon garlic powder
2 cups organic broccoli florets
1 cup freshly-grated parmesan

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.
Bon Appetit!

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!