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.
Spring Tortellini Soup
INGREDIENTS
- 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
Directions
- 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.
Full Recipes>>Spring Tortellini Soup