Recipes

Recipe: Tortellini Soup With Lemon Peel Broth

This no-waste soup makes great use of lemon peels

By Jeanine Donofrio /

Whenever a recipe calls for fresh lemon juice but not lemon zest, I peel the lemon before I juice it. I freeze the peels until I have enough to make this brightly flavoured golden broth. Since the broth is so good on its own, I always pair it with simple ingredients, like the tortellini and fresh veggies here, to highlight its delicate flavour.

Lemon Peel Broth

  • 4 celery stalks, including leaves
  • 2 garlic bulbs, sliced in half horizontally
  • Peels from 4 lemons
  • 2 teaspoons sea salt
  • 1 teaspoon black peppercorns
  • 10 cups water

Instructions

  1. Place all the ingredients in a large pot and bring to a boil.
  2. Reduce the heat and simmer, covered, for 30 minutes.
  3. Strain and discard the vegetables, peppercorns, and lemon peels. Season to taste.

 Tortellini Soup

  • 9 ounces store-bought tortellini
  • 4 cups Lemon Peel Broth
  • 2 cups fresh spinach
  • 1 cup frozen peas, thawed
  • 1 tablespoon fresh lemon juice
  • 2 cups fresh basil leaves
  • Extra-virgin olive oil, for drizzling
  • Pinch of red pepper flakes (optional)
  • Sea salt and freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Prepare the tortellini according to the package instructions, cooking until al dente.
  3. Drain and set aside.
  4. Warm the broth in a large pot or Dutch oven over medium-low heat until heated through, about 2 minutes.
  5. Add the cooked tortellini, spinach, peas, lemon juice, and half the basil. Stir until the spinach is wilted, about 1 minute. Season to taste.
  6. Portion the soup into bowls and top with a drizzle of olive oil, the remaining basil, several grinds of pepper, and pinches of red pepper flakes, if desired.

Serves 4

Vegan version: Use vegan tortellini.

To store broth: Allow it to cool to room temperature after cooking. Transfer it to airtight containers and refrigerate for up to 1 week or freeze for up to 3 months.

Love and Lemons: Simple Feel Good Food

© Excerpted from Love and Lemons: Simple Feel Good Food Copyright © 2023 by Jeanine Donofrio. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

This recipe was originally published in January 2024.