Super creamy tortellini soup with mushrooms and lemon
This super creamy tortellini soup is on the table in just 20 minutes! Three tips for making it extra delicious: 1. Make sure the mushrooms get a nice color while frying before adding the onions – this adds more flavor! 2. Lemon zest and juice add extra freshness.
Ingredients · Servings 2
- 250g tortelloni with cheese
- 200 g brown mushrooms
- 1 lemon
- 1 onion
- 10 g Dill
- 10 g parsley
- 2 tbsp olive oil
- 700 ml vegetable broth
- 100 g Stage
- Salt
- Pfeffer
Method · 20 min
- Clean the mushrooms and slice them thinly. Peel and finely dice the onion. Pick the dill and parsley leaves and roughly chop them. Zest and juice the lemon.
- Heat half the olive oil in a large pot and fry the sliced mushrooms over high heat for about 5–6 minutes, until they begin to brown. Add the remaining olive oil and the onions and sauté over medium heat for about 2–3 minutes, until translucent. Season with salt.
- Add the vegetable broth, bring to a boil, and simmer for about 1–2 minutes. Then add the tortellini and cook according to the package directions. Finally, stir in the cream and simmer for another 1–2 minutes. Season with salt, pepper, and lemon juice. Add lemon zest and chopped herbs and serve.
How do you make tortellini soup?
For this tortellini soup recipe, sauté the mushrooms and onions, then deglaze with vegetable broth and bring to a boil. Add the store-bought tortellini and cook according to package directions. Stir in the cream and season with herbs and lemon juice.
Can you freeze tortellini soup?
Yes, no problem! Store the chilled tortellini soup in airtight containers or freezer bags for up to 3 months. When reheating, make sure the soup is thoroughly heated through.
