Spinach Tortellini Soup with Peas

A lighter tortellini soup, this version features plenty of green vegetables with leek, frozen spinach, and peas, finished with bright lemon.

Course Main Course, Mains, Soup, Soups and Stews, Spring

Cuisine European

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 387kcal

Heat the oil in a large pot over low-medium heat. Once hot, add the onion and leek. Cook, stirring frequently, for 8-10 minutes, or until soft and golden. Stir in the garlic and cook for another minute.
2 teaspoons oil, 1 small onion, 1 medium leek, 2 cloves garlic
Stir in the wine - it will lift any bits stuck to the bottom of the pot - and cook for another couple of minutes.
50 ml (¼ cup) dry white wine
Add the vegetable broth, beans, salt, and pepper. Cover the pot and increase the heat to bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.
1 litre (4 cups) vegetable broth, 240 grams (1 ⅓ cups) big white beans, 1 teaspoon sea salt, ½ teaspoon black pepper
Add the tortellini and cook according to package instructions. If fresh, the pasta will be ready in a couple of minutes. If semi-dried, it will need about 10 minutes to cook through. Keep the soup simmering, increasing the heat if needed once the pasta has been added.
250 grams (2 ¼ cups) tortellini pasta
Once the tortellini is cooked, add the spinach and peas. Turn off the heat and cover the pot so that the greens thaw in the hot soup (it should take about five minutes). Add the lemon zest and juice and give it a good stir. Season to taste and serve immediately.
150 grams (1 cup) frozen spinach, 150 grams (1 cup) frozen peas, Zest of a lemon, Juice of a lemon
Leftovers can be refrigerated for a couple of days but note that the pasta can get a bit soggy when stored.

This serves 4-6, depending on who's eating and if you're serving with anything else.