Dill and Lentil Tortellini Soup is a perfect tortellini dinner idea ready in around 40 minutes! This easy, one-pot recipe is very nutritious and comforting, perfect for any time of the year.

dill and lentil tortellini soup

WHAT IS DILL AND LENTIL TORTELLINI SOUP

Dill and Lentil Tortellini Soup is a delicious tortellini dinner idea that combines green or golden lentils, tortellini, fresh baby spinach, cream and lots of fresh dill. It’s a very nutritious and comforting meal that can be enjoyed the whole year round. It’s also a quick and easy one-pot recipe, ready in just 40 minutes!

INGREDIENTS YOU’LL NEED

  • Olive oil: Always choose high-quality extra virgin olive oil.
  • Fresh vegetables: Onions, carrots, and celery create a delicious base of the soup.
  • Garlic
  • Salt, pepper and turmeric
  • Lentils: Green or golden lentils will work great.
  • Tortellini: The star of the show! Choose high-quality tortellini for the best results.
  • Spinach: Fresh baby spinach adds a pop of colour and a nutritional boost.
  • Heavy cream / double cream: Heavy cream makes this soup extra creamy.
  • Fresh dill: Dill adds beautiful freshness and flavour!
dill and lentil tortellini soup

HOW TO MAKE TORTELLINI SOUP

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Sauté vegetables. Begin by heating olive oil and sautéing onions, carrots, and celery until softened. Add minced garlic and sauté until fragrant.

Step 2: Build the base. Pour in the broth, bring it to a simmer, and season with turmeric, salt, and pepper. Add rinsed lentils and simmer until tender.

Step 4: Add tortellini and spinach. Introduce tortellini and fresh spinach to the pot, cooking until the pasta is al dente and the spinach is wilted.

Step 5: Add cream and dill. Turn off the heat, pour in the heavy cream, and gently stir without boiling. Add the fresh dill, give it a final stir, taste, and adjust the seasoning if needed. Enjoy!

STORING TIPS

Any leftover tortellini soup can be refrigerated in an airtight container for up to three days. If you’re planning to freeze the soup, I recommend doing so before adding the tortellini and cream. Add the tortellini once the soup is thawed and ready for reheating, then take off the heat and add cream.

TOP TIPS

  • Choose quality tortellini: Choose fresh, high-quality tortellini for the best taste and texture.
  • Don’t overcook the tortellini: Cook the tortellini just until al dente to maintain their delicate texture.
  • Adjust seasoning carefully: Taste the sauce before serving and adjust the salt and pepper to your liking.
  • Use fresh dill: ALWAYS use fresh dill in this recipe for the best results!
dill and lentil tortellini soup

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The Best Homemade Cottage Pie

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Caprese Stuffed Chicken

FAQ

Can I substitute fresh dill for dried?

I don’t recommend using dried dill in this recipe. Fresh dill contributes a vibrant and aromatic flavour. If you don’t have fresh dill, consider using another fresh herb like parsley or chives.

Is it possible to make a dairy-free version of this soup?

Absolutely! To make a dairy-free version, substitute the heavy cream with a non-dairy alternative like coconut cream. Adjust the quantity based on your taste preferences.

Can I use dried tortellini instead of refrigerated?

Absolutely! Adjust the cooking time as per the package instructions for dried tortellini.

Dill and Lentil Tortellini Soup

4 from 8 votes
Recipe by Magda | Good Food Discoveries Course: Dinner, Lunch, SoupsCuisine: EuropeanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

350

kcal
Total time

40

minutes

Dill and Lentil Tortellini Soup is a perfect tortellini dinner idea ready in around 40 minutes! This easy, one-pot recipe is very nutritious and comforting, perfect for any time of the year.

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INGREDIENTS

  • 2 tablespoons 2 olive oil

  • 1 1 onion, finely chopped

  • 2 2 carrots, diced

  • 2 2 celery stalks, diced

  • 3 cloves 3 garlic, minced

  • 6 cups 6 (1.5 l) vegetable or chicken broth

  • 1 teaspoon 1 turmeric

  • Salt and pepper to taste

  • 1 cup 1 (200g) dry green or golden lentils, rinsed

  • 9 oz 9 (250g) fresh tortellini of your choice

  • 1 cup 1 (30g) fresh baby spinach

  • 1 cup 1 (240 ml) heavy cream / double cream

  • 2 tablespoons 2 fresh dill, chopped (or more for serving)

DIRECTIONS

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes or until the vegetables are softened.
  • Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
  • Pour in the vegetable or chicken broth and bring the mixture to a simmer. Add turmeric, salt and pepper to taste. Stir well to combine the flavours.
  • Add the green lentils to the pot and simmer for about 20-25 minutes or until the lentils are tender.
  • Once the lentils are cooked, add tortellini and fresh spinach to the pot. Cook according to the package instructions or until the tortellini is tender and the spinach is wilted.
  • Turn off the heat and pour in the heavy/double cream. Stir the soup gently to incorporate the cream without boiling it.
  • Add the fresh dill to the pot and give it a final stir. Taste the soup and adjust the seasoning with salt and pepper as needed.
  • Ladle the creamy dill tortellini soup into bowls. If desired, sprinkle each serving with extra dill. Enjoy!

Notes

  • To make this tortellini soup dairy-free, substitute heavy cream with coconut milk.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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3 Comments

  1. Awesome! This was a hit with my family! Used light cream instead of heavy cream and split lentils. Next time, I will add additional seasoning maybe Italian or crushed fennel seeds. Well done✨❤️

  2. This was super simple to make, and very yummy! It had a LOT of lentils though – I will use half the amount next time, but will certainly stick to everything else as is. Well done!