Spring Tortellini Soup
I feel like I didn’t really get my fill of good soup recipes this year. Maybe because it was unseasonably warm in Denver this winter (I only had to shovel snow once), but I just didn’t cook that much soup. As the seasons change, I was still craving something in the soup category, but lightened up a bit. This Spring Tortellini Soup checks all the boxes!
My favorite parts of this recipe are twofold: First, it uses store-bought tortellini which I think is fine for soups like this. I used a cheese variety but you could use your favorite. It makes it really fast to make and fills out the soup nicely. Second, I love the beets in this recipe. I used golden beets to keep the soup from staining red and also used the beets AND the greens which adds an extra element to it.
At the end of the day, it’s my favorite kind of recipe. Not fussy at all, but it does show off some great spring veggies.
- Prep leeks by chopping them in half lengthwise and rinsing them well. Then chop into half-coins. Prep beets by peeling them and then cubing them into small cubes. Rinse the beet greens well and cut out any large stems.
- In a large pot or Dutch oven, add olive oil over medium heat. Add chopped leeks, cubed beets, and season with a pinch of salt and pepper. Cook for 4-5 minutes until veggies soften. Make sure leeks don’t brown at all.
- Add garlic and cook for another minute or so.
- Stir in chicken stock and bring to a simmer. Turn heat down to low and add washed and chopped beet greens and peas. Simmer for 2-3 minutes.
- Add tortellini and cook for another 4-5 minutes until pasta is floating and cooked through. Season soup well with salt and pepper.
- Serve soup garnished with a few leaves of fresh oregano.
Spring Tortellini Soup
The beets prep is probably the hardest part of this recipe, but it really does add some nice flavor to the finished soup so I wouldn’t skip it unless you just can’t find them. I bought one big bunch of golden beets which is usually 3-4 beets and the greens.
You can just peel and cube the beets into about 1/4-inch pieces. For the greens, rinse them really well. Beet greens tend to be really dirty and the leaves catch dirt like crazy. When they are really well washed, cut off any super-thick stems and then just roughly chop them.
To start the soup, sauté the leeks and beets in a little olive oil over medium heat. Cook them until the veggies start to soften, but don’t brown the leeks at all. A pinch of salt and pepper is a good idea right now.
Then add in the garlic and cook for another minute or so. Then add in the stock and bring to a simmer. When the soup is simmering, turn the heat down to low and add the greens and peas. Simmer that until the greens are wilted and tender, just a minute or two.
Then toss in the tortellini and cook it until it’s just floating.
Be sure to taste the finished spring tortellini soup. It might need an extra pinch of salt and pepper or you could add some red pepper flake if you wanted a little heat in it.
I garnished mine with a little fresh oregano, but that’s very optional.
It’s a great soup because it’s fairly light actually and filled with great veggies.
Try it out if you are ready for spring, but still need some soup in your life!