Spring Tortellini Soup

Serves 4.
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Spring Tortellini Soup: This is a really easy soup to toss together. It's filled with fresh spring veggies and tortellini. Ready in about 30 minutes! | macheesmo.com
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This is a really easy soup to toss together. It’s filled with fresh spring veggies and tortellini. A great lighter soup to bring in spring.


1 tablespoon olive oil
1 leek, chopped
1 clove garlic, minced
1 bunch golden beets, plus greens
8 cups vegetable or chicken stock
9 oz. tortellini pasta
1 cup sweet peas
Salt and pepper
Fresh oregano, garnish


  1. 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.
  2. 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.
  3. Add garlic and cook for another minute or so.
  4. 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.
  5. Add tortellini and cook for another 4-5 minutes until pasta is floating and cooked through. Season soup well with salt and pepper.
  6. Serve soup garnished with a few leaves of fresh oregano.