A creamy soup that is packed with nutrients AND tortellini? Sign. Me. Right. Up.

This soup was inspired by Creamy Tuscan Tortellini Soup –  it’s a spring green version using truly whatever greens you have in your refrigerator! Feel free to get creative but these are my favourite ingredients to use. This soup is very forgiving, it’s nice and creamy, I love that it has that added protein from the white beans, and it’s topped with lots and lots of shaved parmesan and basil. 

Not to mention it is quite pretty of a soup I think!

Honestly I wasn’t expecting my one year old to devour this like he did – I gave him a bowl with the drizzle of cream, parmesan and basil and he ate the whole thing. 

Prep for the Green Goddess Tortellini Soup:

I like to get all my prep done in advance so it’s really an “add to the pot” process. Simply chop up:

• 1 leek
• 3 celery stalks + their leaves
• 4 green onions, separating the white/light green part from the dark green tops
• 1 head of broccoli, separating the stems from the florets
• 3 cloves of garlic, chopped

For the leek, just use the white and light green part of it. The flavour of the leek is sort of like a mellow and more sweet combo of celery and onion. It’s one of my favourite ingredients to work with and I feel like it helps to build so much amazing flavour in the base of this soup.

How to make Green Goddess Tortellini Soup:

Step One: 

In a large pot over medium heat, add olive oil and butter and then start sautéeing the chopped leek, celery, the white/light green parts of the green onion and chopped broccoli stems. Season with salt and pepper and continue to sweat down for about 5 minutes.

Step Two:

Add in the chopped garlic and white beans, stir, and then add in the vegetable stock. Bring to a bubble, add in the broccoli florets, and simmer until tender (about 10 minutes), partially covered.

Step Three:

Meanwhile, boil a smaller pot of water and cook the tortellini according to package instructions. Reserve the pasta water and strain the tortellini – keep on the side to add to the soup later.

Step Four:

Toss in the kale, the green parts of the green onion and celery leaves then cook until just slightly wilted but still vibrant in colour (a minute or two).

Step Five:

Transfer to a blender, add fresh basil, and blend until smooth. Use some of the pasta water to thin out the soup slightly until you reach your desired consistency. 

Step Six:

Pour back into the pot over low heat. Taste the soup at this point and adjust salt & pepper levels, and a squeeze of lemon to brighten it up. Add in the cooked tortellini and stir to combine.

Step Seven:

Serve with a drizzle of cream, lots of shaved parmesan and more basil.

How to Store Creamy Gnocchi Soup:

Allow the soup to cool to room temperature after cooking and transfer the soup into an airtight container and store it in the refrigerator. It will last for up to 3-4 days. To serve again, gently reheat the soup on the stove over medium heat, stirring occasionally until hot. You may need to add a some more water or vegetable stock if the soup has thickened too much upon chilling.

Want to freeze the soup?

Store Separately: For optimal texture, I’d recommend storing the tortellini separately from the soup if you plan to freeze it. You can cook the tortellini, but instead let it cool, then freeze the tortellini separately on a baking sheet. Once frozen, transfer the tortellini to a freezer-safe bag or container. 

When you’re ready to enjoy the soup, reheat the soup base first, then add the frozen tortellini directly into the simmering soup a few minutes before serving. This method allows the tortellini to warm up and become tender without overcooking it.

Substitutions for Green Goddess Tortellini Soup:

The beauty of this Green Goddess Tortellini Soup lies in its versatility. Maybe you’re missing an ingredient or you want to adapt the recipe to suit dietary restrictions/preferences, here are some substitutions that can come in handy:

• Tortellini: If you’re looking for a gluten-free option or simply don’t have tortellini on hand, you can substitute it with other types of pasta like gnocchi or ravioli.
• Vegetable Stock: Feel free to sub for chicken or beef broth
• Cannellini Beans: Any white bean such as Great Northern or navy beans!
• Kale: Spinach is a good alternative to kale, and it doesn’t require much cooking time!
• Dairy Products: For a dairy-free version, omit the butter and use more olive oil. Instead of cream for garnish, try coconut milk for a hint of creaminess without the dairy. Vegan parmesan can replace the shaved parmesan for garnishing.
• Leek and Celery: If leeks are not available, you can use more green onions or shallots as a substitute.