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A bowl of tortellini soup with carrots, peas, and garnished with parsley and grated cheese.
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5 from 3 votes

One-Pot Lemon Tortellini Soup Recipe

You'll love this easy lemon tortellini soup with English peas! Packed with chicken, veggies, and cheesy tortellini, it's a quick and satisfying meal made in one pot in just 35 minutes.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: lemon tortellini soup
Servings: 8
Author: Emily Richter

Ingredients

Ground Chicken

  • 1.5 tablespoons Italian Seasoning
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried chives
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic
  • ½ teaspoon freshly ground black pepper
  • 1 lb. ground chicken

Other Ingredients

  • 3 tablespoons olive oil
  • ½ cup dry white wine sauvignon blanc
  • 1 white onion minced
  • 3 large carrots peeled and chopped into coins
  • 1 teaspoon sea salt separated
  • 6 cloves garlic minced
  • 8 cups chicken broth
  • 2 cups frozen sweet peas
  • 16 oz. cheese tortellini
  • 1 cup freshly shredded parmesan cheese + more for topping
  • 3 tablespoons fresh lemon juice
  • ¼ cup chopped fresh parsley

Instructions

  • Add all the ingredients for the ground chicken to a bowl and gently mix to combine.
    Cooked pasta with a variety of spices in a glass bowl.
  • Heat olive oil in a large pot over medium/high heat. When the olive oil is fragrant, break the chicken into small pieces resembling chicken meatballs.
  • Cook the chicken pieces until browned on all sides, about 6-7 minutes. Be sure to gently move the chicken pieces around so they don’t stick to the bottom of the pot. Remove the chicken from the pot.
    Chicken pieces being cooked in a white pot with a wooden spoon.
  • Deglaze the pot with wine and use a spatula to scrape the brown bits from the bottom of the pot.
  • Add the onion and carrots to the pot and season with ½ teaspoon salt. Toss and saute over medium/high heat for 5-6 minutes.
    Diced onions and sliced carrots with seasoning in a cooking pot.
  • Add the garlic and saute for an additional 1 minute. Once the garlic is fragrant, add the broth to the pot and bring to a boil.
    Pouring chicken broth into a pot with cooking onions and carrots.
  • Add the peas and tortellini to the pot and turn the heat down to medium. Let the tortellini cook for 3-4 minutes or until the center of the tortellini is hot and gooey.
  • Add the chicken back to the soup and stir to combine.
    Pot of chicken noodle soup with green peas and a wooden spoon.
  • Remove the pot from heat and slowly add the parmesan to the soup. Add a few tablespoons of the cheese at a time, stirring constantly. Repeat until all the parmesan has been added. If you add the parmesan all at one time it will climb.
    A pot of tortellini soup with carrots, peas, and grated cheese on top.
  • Add the remaining salt and lemon juice to the pot and stir.
  • Top with fresh parsley, parmesan cheese, and red pepper flakes. Serve immediately and enjoy.
    A bowl of chicken noodle soup garnished with parsley, shredded cheese, and a sprinkle of red pepper flakes, served with lemon wedges on the side.

Video

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Notes

  • Any type of tortellini will work for this recipe.
  • We used frozen sweet peas, but you can use fresh ones, too. You will just have to let the peas cook a bit longer or to the desired crunch level.
  • Freshly grated parmesan works better than pre-shredded. It is less likely to clump.
  • The tortellini will continue to soak up the broth. If you aren’t eating the soup immediately, hold off on adding the tortellini, or know you will have to add more broth.

Nutrition

Calories: 438kcal | Carbohydrates: 39g | Protein: 26g | Fat: 19g | Fiber: 6g | Sugar: 7g