Description
A light, fresh, and quick soup featuring spinach and tortellini, perfect for a spring meal.
Ingredients
Scale
- 6 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 package (9 ounces) refrigerated cheese tortellini
- 5 ounces fresh spinach, roughly chopped
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and dried thyme. Cook for 1 minute until fragrant.
- Pour in the broth. Bring the mixture to a boil.
- Add the salt and pepper.
- Add the tortellini to the boiling broth. Cook according to package directions, usually 3 to 5 minutes, until they float.
- Stir in the fresh spinach. Cook just until the spinach wilts, about 1 to 2 minutes. Do not overcook the spinach.
- Remove the pot from the heat. Stir in the fresh lemon juice.
- Ladle the soup into bowls and top each serving with grated Parmesan cheese.
Notes
- You can use meat, vegetable, or cheese tortellini based on your preference.
- For a vegetarian version, use vegetable broth and ensure your tortellini filling is meat-free.
- Add 1/2 cup of frozen peas along with the tortellini for extra spring color and texture.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 750
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 18
- Cholesterol: 25