Easy + Comforting Tortellini Soup
Savor cheese tortellini and vegetables in a light chicken broth. Ready in under 30 minutes, this tortellini soup is a simple weeknight dinner that warms you up in body and soul.
Ingredients
- 1 carrot minced
- 1 celery stalk minced
- 1/2 yellow onion minced
- 1 parsnip minced
- 1 garlic clove minced
- 2 tablespoons extra virgin olive oil
- 6 cups chicken broth
- 1 cup spinach shredded
- 1 pound dried tortellini
- 1 parmesan cheese rind
- 1/2 lemon juiced
- 1 teaspoon dried sage
- Salt and black pepper to taste
Instructions
- Heat a large pot over medium-high heat.
- Add the olive oil and saute the minced carrot, celery, onion, parsnip, and garlic until soft.
- Add the chicken broth and the parmesan cheese rind. Bring to a boil.
- Add the tortellini. Cook for 5 to 8 minutes, stirring occasionally.
- Reduce heat. Stir in the shredded spinach, dried sage, and lemon juice. Season with salt and pepper to taste.
- Cook 2-3 minutes more, until the spinach is wilted and the tortellini are al dente.
- Scoop out what remains of the Parmesan cheese rind and discard.
- Ladle the soup into bowls and serve.
Nutrition
Sodium: 1146mg | Calcium: 75mg | Vitamin C: 28mg | Vitamin A: 2256IU | Sugar: 21g | Fiber: 2g | Potassium: 425mg | Cholesterol: 51mg | Calories: 230kcal | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 7g | Protein: 5g | Carbohydrates: 39g | Iron: 2mg