Creamy Lemon Tortellini Soup with Spinach is rich and comforting without using any cream. Instead, eggs are gently tempered into the broth to create a silky, velvety texture. It is similar to the Greek soup avgolemono, but reimagined with tender tortellini instead of chicken. Finished with parmesan, lemon, and plenty of vegetables, this soup is naturally high in protein, packed with fiber, and cozy without feeling heavy.
I love soup. If you're a soup lover like me you need to try these recipes: miso parmesan white bean soup, sweet potato feta soup, broccoli cheddar soup.
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Why you'll love this high protein lemon parmesan tortellini soup
Cozy + herb-forward comfort. A warm, fragrant bowl layered with garlic, basil, lemon, and parmesan for deep, savory flavor.
Nutrient-dense nourishment. Packed with protein, fiber, and micronutrients from eggs, greens, and aromatics to keep you satisfied.
Creamy + comforting. The egg-thickened broth creates a rich, velvety texture without needing cream.
Perfect for winter. Built on comforting broth, tender pasta, and leafy greens, it’s the kind of cozy, nourishing soup you’ll crave all cold-weather long.
Ingredients for creamy tortellini soup without cream
- Olive oil — adds richness and helps build flavor
- Onion — savory base that deepens the soup’s flavor
- Carrots — add natural sweetness, fiber, and vitamin A
- Celery — aromatic backbone with fiber and subtle savory notes
- Garlic — adds warmth and aromatic depth
- Italian seasoning — brings classic herb flavor throughout the soup
- Vegetable broth or chicken bone broth — creates a nourishing, flavorful base
- Water — helps balance and lighten the broth
- Eggs — create a creamy, lemony broth when gently tempered
- Lemon juice — adds brightness and balances richness
- Parmesan — adds salty, savory umami flavor
- Cooked tortellini — makes the soup hearty and satisfying
- Spinach or leafy green of choice — adds color, texture, and nutrients
- Salt — essential seasoning to bring all flavors together
See the recipe card for full information on ingredients and quantities.
Substitutions
- Olive oil: Use butter for richer flavor or avocado oil for a neutral option.
- Onion: Shallot would work as a substitute.
- Fresh basil: Fresh parsley works as a sub.
- Parmesan: Pecorino Romano works for a sharper bite. You could use vegan parmesan to keep the recipe
- Vegetable broth: Chicken broth or bone broth both work well for extra depth.
- Eggs: This is essential for the lemony, silky texture. I do not suggest skipping.
- Tortellini: Any pasta works here.
- Spinach: Kale, Swiss chard, or escarole are great alternatives.
Step-by-Step Instructions
Step 1
Cook veggies and aromatics.
Step 2
Add all remaining ingredients except for greens, eggs and tortellini and simmer.
Step 3
Temper eggs.
Step 4
Add egg mixture, fold in spinach, add tortellini.
Step 5
Divide out and serve with your favorite toppings.
See the recipe card for full information on instructions
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days. I also think it could be frozen.
Recipe Pro-Tips
If you are not vegetarian use bone broth to bump up the protein in this recipe. I love kettle and fire bone broth and code avocadoskillet gets you 20% off.
Use fresh herbs for the most flavorful soup.
DO NOT skip out on tempering the eggs. If you add them directly to the soup then they will scramble.
Recipe FAQS
As long as you use vegetable broth and vegetarian parmesan than yes it is.
The eggs make this soup creamy without any cream. This
If you use gluten free
Yes - you can use vegan parmesan. You also could probably omit the cheese but in this case you would want to add in more salt for flavor.
Other soups and stews to try
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Creamy Lemon Tortellini Soup with Spinach
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon olive oil can sub butter or avocado oil
- 1 onion finely chopped
- 1 medium carrot - finely chopped about 1 ½ cups chopped
- 3 stalks celery - finely chopped
- 4-6 cloves garlic - minced
- ½ cup fresh chopped basil
- ½ cup grated parmesan
- 6 cups vegetable broth or chicken bone broth
- 1 cup water
- 1-2 teaspoons salt
- 1 ½ teaspoons italian seasoning
- 3 large eggs
- juice from 2 lemons
- 8-10 oz cooked tortellini from 1 8-10 ounce pack
- 2 cups fresh chopped spinach or green of choice
Optional toppings
- additional grated parmesan
- chili flakes
- drizzle of evoo
Instructions
- Heat oil in a soup pot over medium heat. Add onion, celery and carrots. Cook for 5 minutes. Add garlic and cook for another 5 minutes.
- Bring soup to a simmer and cook for 15 minutes.
- Add all ingredients to the pot except for the eggs, tortellini, lemon and spinach.
- Add eggs to a bowl and beat for 1 minute until frothy. Pour in lemon juice slowly while vigorously whisking the eggs.
- Temper the eggs: Turn the heat off the soup. Scoop out 1 ½ cups of broth, strain so there is only broth and no veggies. Add the hot broth slowly to the egg mixture, while vigorously whisking the entire time.
- Add the egg mixture back to the soup and stir. Add in tortellini and stir again. Lastly fold in the spinach.
- Divide out soup, add your toppings and serve.
Karen says
This was so Yumm!