Spinach Tortellini Soup
Ingredients
The soup base
-
2
tsp
butter
-
2
stalks
celery, chopped
-
1
small
onion, chopped
-
1
small
carrot, peeled & chopped
-
2
cloves
garlic, minced
-
8
cups
chicken broth (or vegetable broth)
-
3
cups
water
-
1
small
Parmigiano Reggiano rind (optional)
The main ingredients
-
18
oz
spinach cheese tortellini
-
½
tsp
fresh ground pepper
-
½
tsp
ground nutmeg
-
2
cups
baby spinach
-
to taste
salt
-
to taste
Parmigiano Reggiano, grated (optional)
Instructions
- Melt the butter in a large pot over medium-low heat.
- Add the celery, onion, carrot, and garlic, cover, and cook until the vegetables soften.
- Pour in the chicken broth and water, and add the parmesan rind, bringing the mixture to a boil.
- Season with salt, pepper, and nutmeg, then reduce heat and add the tortellini.
- Simmer until the tortellini is cooked al dente, then remove the rind and stir in the baby spinach.
- Serve hot with freshly grated Parmigiano Reggiano if desired.
Nutrition Facts (estimated)
Servings
8
Calories
228
Total fat
5.5g
Total carbohydrates
33g
Total protein
11.5g
Sodium
915.5mg
Cholesterol
32.5mg
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