Lemon Asparagus Soup with Tortellini

A Bright Spring Bowl That’s Comforting and Complete

There’s something about this time of year that calls for fresh, light meals—but not ones that leave you hungry an hour later.

Spring vegetables are starting to show up, the days feel a bit lighter, and after a winter of heavier foods, a simple bowl of soup that feels both fresh and nourishing is just what the body craves. This lemon tortellini soup with asparagus is all of that: fresh, quick, and satisfying enough to stand on its own.

Why I Love This One

It comes together fast—25 minutes, start to finish—and makes a full meal in one bowl. The broth is silky and light, but rich with flavor from the lemon and cream. The asparagus brings a bit of crunch and color. And the tortellini? They give it that satisfying bite and enough staying power to be more than a starter.

We’re using good-quality, store-bought tortellini here—because sometimes that’s what makes a recipe doable. I like the pesto-filled ones from RANA, but any brand you trust will work. Just check the labels and go for something with real ingredients.

Also worth noting: this recipe originally comes from Michał Korkosz, known as Rozkoszny—a wonderfully creative young Polish chef and food writer.

Why Asparagus Is Worth Highlighting

Asparagus is one of those seasonal heroes—here for just a short time each spring, and worth making the most of. It brings a clean, slightly earthy flavor and a gentle crunch that works beautifully in soups, salads, or alongside eggs.

But it’s not just delicious. Asparagus has properties that genuinely support the body’s natural detox systems.

It’s a natural diuretic, which helps flush out excess fluid and salt.
It’s high in folate and vitamin K—supporting cardiovascular and bone health.
And it contains glutathione, a powerful antioxidant that plays a key role in liver detoxification.

After months of heavier winter meals, asparagus helps us transition to a lighter, fresher rhythm—without compromising on nourishment.

How This Recipe Works

The key to this soup is the broth. Instead of being cream-heavy or flour-thickened, it uses a mixture of egg, cream, and lemon juice whisked into hot broth—creating a silky texture with a lovely citrus lift. The trick is to temper the eggs (adding warm broth gradually while whisking) so they don’t scramble. It’s simple, and once you do it once, you’ll realize how easy it actually is.

The asparagus cooks quickly right in the broth, keeping its texture. Then you add the tortellini and finish with that lemony egg-cream mixture.

A drizzle of good olive oil at the end adds just enough richness. And if you have herbs on hand—chives, basil—they make a great final flourish.

Lemon Tortellini Soup with Asparagus

Serves 2 | Prep: 10 min | Cook: 15 min | Ready in: 25 min

Ingredients:

1 bunch green asparagus
1 l vegetable broth
250g tortellini with cheese or pesto filling (I like RANA pesto tortellini)
2 large eggs
Juice of 1 lemon
½ tsp chili flakes
3 tbsp full-fat cream
1 tbsp extra virgin olive oil (for serving)

Instructions:

Trim tough ends off the asparagus and slice the rest into 2 cm pieces. Set aside.
Bring broth to a boil. Add asparagus and cook for 2 minutes. Add tortellini and cook according to the package (usually 3–5 minutes). Use a slotted spoon to transfer asparagus and tortellini to a bowl. Set aside.
In a separate bowl, whisk together eggs, lemon juice, chili flakes, and cream. Slowly add in a ladle of hot broth while whisking to temper the eggs.
Reduce the heat to low and return the tempered egg mixture to the pot. Stir gently for about a minute until slightly thickened. Do not boil.
Add back the asparagus and tortellini. Taste and adjust seasoning if needed.
Ladle into bowls and drizzle with olive oil. Top with fresh herbs or additional chili flakes if you like.

Real Food That Feels Good

This is the kind of recipe I love sharing with clients: real ingredients, full of flavor, and genuinely supportive of your health without overthinking it.

It feels fresh, seasonal, and just a little special—without being complicated. You get fiber, a bit of protein, healthy fats, and that sense of balance we’re often craving in spring.

Give it a try while asparagus is at its peak. And if it becomes one of your seasonal favorites too, let me know—I’d love to hear how it goes in your kitchen.