One-Pot Creamy Lemon Tortellini Soup with English Peas

Get ready to enjoy a comforting and bright bowl of one-pot lemon tortellini soup. This simple recipe combines savory ground chicken, tender vegetables, cheesy tortellini, and fresh lemon juice for a lively finish. It’s an ideal weeknight meal that comes together in about 35 minutes and cooks entirely in a single pot for easy cleanup.

This lemon tortellini soup is bright, colorful, and perfect beyond the cold season—think of it as a spring-forward soup. The acidity of fresh lemon contrasts beautifully with the rich broth, vegetables, and cheesy tortellini. The tortellini adds comforting starch, while the seasoned ground chicken provides lean protein without any fuss: there’s no rolling of meatballs required—just break the meat into bite-sized pieces and brown them in the pot.

What’s in Our Lemon Tortellini Soup

• Seasoned ground chicken: Ground chicken mixed with Italian seasoning, red pepper flakes, garlic, chives, salt, and pepper. The mixture is browned and broken into small pieces in the pot.
• Vegetables: Minced white onion, plenty of garlic, sliced carrots, and sweet peas provide flavor, texture, and color.
• Tortellini: Store-bought tortellini—cheese tortellini works well here since the soup already includes chicken. Any variety will work.
• Chicken broth: Forms the base of the soup and pairs nicely with the chicken meat.
• Shredded parmesan: Freshly shredded parmesan stirred in off the heat melts into the soup and enriches the broth.
• Fresh lemon juice: Added at the end for a bright, fresh finish. Fresh juice is recommended for the best flavor.

Easy Ingredient Swaps

• Tortellini → Ravioli: If you don’t have tortellini, store-bought ravioli will work well in the same way.
• Chicken → Beef or Pork: Swap ground chicken for ground beef or pork if you prefer a richer flavor. The seasonings will still shine.
• Frozen Peas → Fresh Peas: Fresh peas are delicious here, but frozen peas are convenient—either option works.

Top Tips When Making Lemon Tortellini Soup

• Hold off on tortellini if not serving immediately: Tortellini continues to absorb broth as the soup sits. If you plan to keep leftovers or serve later, add tortellini just before serving or plan to add extra broth when reheating.
• Choose freshly grated parmesan: Freshly shredded parmesan melts more smoothly than pre-shredded cheese, which can contain anti-caking agents that interfere with melting.
• Brown the chicken well: Browning the broken-up ground chicken adds depth of flavor—scrape up the browned bits from the bottom of the pot when you deglaze.

FAQs

Storage

Allow the soup to cool before transferring to airtight containers. Refrigerate for up to 3 days. If freezing, leave out the tortellini and add fresh tortellini when reheating for the best texture.

Reheating: Reheat gently on the stovetop over medium heat, adding a splash of chicken broth per serving if the soup has thickened. Heat until steaming and hot throughout.

More Chicken Soup Ideas

• Ultimate Chicken Soup
• Classic Chicken Noodle Soup
• Chicken Gnocchi-Style Soup
• Chicken Quinoa Soup
• Creamy Chicken Orzo Soup
• Golden Chicken Curry Soup

One-Pot Lemon Tortellini Soup Recipe

Author: Emily Richter

Prep: 20 mins • Cook: 15 mins • Total: 35 mins • Serves: 8

This one-pot lemon tortellini soup is quick, comforting, and full of fresh flavor—perfect for a busy evening when you want something nourishing and satisfying.

Ingredients

For the Ground Chicken

• 1.5 tablespoons Italian seasoning
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon dried chives
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 lb ground chicken

Other Ingredients

• 3 tablespoons olive oil
• 1/2 cup dry white wine (optional, for deglazing)
• 1 white onion, minced
• 3 large carrots, peeled and sliced into coins
• 1 teaspoon sea salt, divided
• 6 cloves garlic, minced
• 8 cups chicken broth
• 2 cups frozen sweet peas
• 16 oz cheese tortellini
• 1 cup freshly shredded parmesan cheese, plus more for serving
• 3 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. In a bowl, combine the ground chicken with the Italian seasoning, red pepper flakes, dried chives, salt, garlic powder, and black pepper. Mix gently to combine.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. When hot, add the seasoned ground chicken, breaking it up into small, bite-sized pieces. Cook until browned on all sides, about 6–7 minutes. Remove the chicken from the pot and set aside.
3. If using, pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom with a spatula.
4. Add the minced onion and sliced carrots to the pot. Season with 1/2 teaspoon salt and sauté over medium-high heat for 5–6 minutes, until the vegetables begin to soften.
5. Add the minced garlic and cook for 1 more minute until fragrant, then pour in the chicken broth and bring the mixture to a boil.
6. Lower the heat to medium and add the frozen peas and tortellini. Simmer for 3–4 minutes, or until the tortellini are heated through and soft in the center.
7. Return the browned chicken to the pot and stir to combine.
8. Remove the pot from the heat. Gradually stir in the shredded parmesan a few tablespoons at a time until it melts into the broth and the soup becomes slightly creamy. Adding the cheese slowly prevents clumping.
9. Stir in the remaining salt (if needed) and the fresh lemon juice. Taste and adjust seasoning.
10. Ladle into bowls and garnish with chopped parsley, extra parmesan, and a pinch of red pepper flakes if desired. Serve immediately.

Tips & Notes

• Any type of tortellini will work; cheese tortellini pairs nicely with the seasoned chicken.
• Frozen peas are convenient and cook quickly; fresh peas also work but may need a slightly longer simmer.
• Freshly grated parmesan melts best and helps create a silky finish.
• If you plan to store leftovers, add tortellini only when reheating or plan to add extra broth because the pasta soaks up liquid as it sits.

Nutrition (per serving, approximate)

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

Nutrition information is an approximation and should be used as a guide.