We’re putting pickled mustard seeds on everything and they work perfectly on this spring garlic tortellini soup. The tang from the mustard seeds pairs perfectly with the rich, cheesy tortellini for an instant dinner hit.
When preparing pickled mustard seeds, stick with yellow mustard seeds instead of black mustard seeds. The yellow mustard seeds become so plump and chewy! It’s no wonder they’re often called poor man’s caviar. They create a wonderful popping texture that works just perfectly with creamy, al dente tortellini.
The broth in this garlic tortellini soup uses spring garlic, but if it’s not in season, stick with a head of garlic or as much or as little garlic as you like.
This dish is just an absolute celebration of flavors. It’s garlicky, sweet, tangy, and creamy all in one bite and everything just works together like a dream. My favorite part is the little punch of sweetness from the nutmeg!
Looking for more vegetarian recipes? Check my archives!
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Spring Garlic Tortellini Soup
Equipment
- Saucepan
- Large pot
Ingredients
- 2 tablespoons butter
- 2 spring garlic stalks trimmed and thinly sliced (or use 1 head of garlic, minced)
- 2 shallots peeled and minced
- 6 cups vegetable stock
- ½ teaspoon ground nutmeg more or less to taste
- 16 ounces store-bought tortellini
- Salt and pepper to taste
- ½ cup freshly minced parsley for serving
- Extra virgin olive oil optional, for serving
Pickled Mustard Seeds:
- ¼ cup yellow mustard seeds
- ½ cup rice wine vinegar
- ½ cup water more as needed
- ¼ cup granulated sugar
Instructions
Prepare the Mustard Seeds:
- Combine all ingredients for the pickled mustard seeds in a small saucepan. Bring to a low boil, stir, and then reduce heat to very low and simmer for 45 minutes. Add splashes of water as necessary to keep the mustard seeds just submerged and stir occasionally.
- Transfer the pickled mustard to seeds and liquid to a bowl and set aside at room temperature until ready to serve.
- Note: Leftover pickled mustard seeds should be stored in an airtight container and will last for months in the fridge.
Prepare the Soup:
- As the pickled mustard seeds are simmering, prepare the soup. Melt the butter in a large soup pot over medium heat. Add the sliced garlic and minced shallots. Cook, stirring often, for 3-5 minutes or until fragrant and beginning to soften.
- Add the vegetable stock and nutmeg, to taste, and bring to a boil. Reduce heat to very low and simmer for 40 minutes as the pickled mustard seeds continue to cook.
Finish the Soup:
- Right before the mustard seeds have finished simmer, return the soup pot to a boil. Add the tortellini and cook according to the package instructions, about 5-7 minutes. Turn off the heat.
To Serve:
- Ladle the soup between bowls and sprinkle with the parsley. Add a drizzle of extra virgin olive oil and a very small shake of extra nutmeg, if desire. Spoon a teaspoon or two of pickled mustard seeds on top of each bowl of soup. Enjoy!
My friend and I stumbled upon this recipe years ago and I still make it to this day. I was curious of the origin of it so decided to go check out where I found it in the first place – only to be surprised that it was not receiving more love. The most comforting thing I make out of the year – also a great soup when sick.