This tortellini soup is bright and fresh, yet comforting and satisfying thanks to the golden lemon peel broth and the addition of spinach, peas, and store-bought vegan tortellini of your choice.
Ingredients
For the lemon peel broth
- 4 celery stalks including leaves
- 2 garlic bulbs sliced in half horizontally
- Peels from 4 lemons
- 2 teaspoons sea salt
- 1 teaspoon black peppercorns
- 10 cups water
For the tortellini soup
- 9 ounces store-bought vegan tortellini
- 4 cups lemon peel broth
- 2 cups fresh spinach
- 1 cup frozen peas thawed
- 1 tablespoon fresh lemon juice
- 2 cups fresh basil leaves
- Extra-virgin olive oil for drizzling
- Pinch of red pepper flakes optional
- Sea salt and freshly ground black pepper
Instructions
To make the lemon peel broth
- Place all the ingredients in a large pot and bring to a boil.
- Reduce the heat and simmer, covered, for 30 minutes.
- Strain and discard the vegetables, peppercorns, and lemon peels. Season to taste.
To make the tortellini soup
- Bring a large pot of salted water to a boil.
- Prepare the tortellini according to the package instructions, cooking until al dente.
- Drain and set aside.
- Warm the broth in a large pot or Dutch oven over medium-low heat until heated through, about 2 minutes.
- Add the cooked tortellini, spinach, peas, lemon juice, and half the basil. Stir until the spinach is wilted, about 1 minute. Season to taste.
- Portion the soup into bowls and top with a drizzle of olive oil, the remaining basil, several grinds of pepper, and pinches of red pepper flakes, if desired.
TO STORE BROTH: Allow it to cool to room temperature after cooking. Transfer it to airtight containers and refrigerate for up to 1 week or freeze for up to 3 months.