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Spring Garlic Tortellini Soup

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.
5 from 3 votes
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Cook Time: 50 minutes
Total Time: 50 minutes
Servings: 4
Calories: 578kcal


  • Saucepan
  • Large pot


  • 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


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!


Calories: 578kcal | Carbohydrates: 71g | Protein: 27g | Fat: 21g | Sodium: 653mg | Fiber: 6g | Sugar: 18g | Vitamin C: 2mg
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