Tortellini Soup
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
whole
onion, diced
-
6
cloves
garlic, rough chopped
-
2
cups
celery, diced
-
8
cups
veggie or chicken stock
-
1
teaspoon
dry Italian herbs
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
8–10
ounces
fresh tortellini
-
1
can
white beans
-
8
ounces
chopped baby spinach
-
1
cup
fresh basil, chopped
-
1
squeeze
lemon
Garnish
-
to taste
drizzle of olive oil
-
to taste
chili flakes
-
to taste
pecorino romano or parmesan
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté the diced onion until fragrant.
- Add diced celery and rough chopped garlic, lower heat, and sauté until celery is tender.
- Pour in the broth and bring to a boil, adding salt and Italian herbs.
- Once boiling, add fresh tortellini and simmer until cooked, about 4-5 minutes.
- Add rinsed white beans and simmer until heated through.
- Turn off the heat and stir in chopped spinach and basil.
- Add a squeeze of lemon and adjust seasonings to taste before serving.
Nutrition Facts (estimated)
Servings
6
Calories
248
Total fat
8.3g
Total carbohydrates
35.5g
Total protein
9.8g
Sodium
789.2mg
Cholesterol
17.5mg
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