Description
A simple soup featuring cheese tortellini, broccoli, and a bright lemon cream broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9 ounce) package cheese tortellini
- 2 cups fresh broccoli florets
- 1/4 cup grated Parmesan cheese, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring the mixture to a simmer.
- Reduce heat to low. Stir in heavy cream, lemon zest, lemon juice, salt, and pepper. Heat through, do not boil.
- Add tortellini and broccoli florets to the soup. Cook according to tortellini package directions, usually 5 to 7 minutes, until tortellini is cooked and broccoli is tender-crisp.
- Taste and adjust seasoning if needed.
- Ladle soup into bowls and garnish each serving with Parmesan cheese.
Notes
- For a thicker soup, you can use half-and-half instead of heavy cream, but the texture will be thinner.
- If you prefer softer broccoli, add it a few minutes earlier in the cooking process.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7
- Sodium: 750
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 3
- Protein: 15
- Cholesterol: 75
Keywords: creamy soup, lemon, broccoli, tortellini, cheese tortellini, quick soup, vegetarian soup