Spinach Tortellini Soup

Ingredients
- 2 tsp butter
- 2 stalks of celery (chopped)
- 1 small onion (chopped)
- 1 carrot (peeled & chopped)
- 2 cloves of garlic (minced)
- 8 cups chicken broth (or sub vegetable broth)
- 3 cups water
- 1 small Parmigiano Reggiano Rind (optional)
- 18 oz spinach cheese tortellini
- 1/2 tsp fresh ground pepper
- 1/2 tsp ground nutmeg
- 2 cups baby spinach
- salt to taste
- Parmigiano Reggiano (grated (optional))
Instructions
- 1
In a large pot, melt the butter over medium-low heat.
- 2
When melted, add the celery, onion, carrot & garlic.
- 3
Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
10 min - 4
Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.
- 5
When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.
- 6
Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.
- 7
Once cooked, remove the rind, and add the baby spinach.
- 8
Stir to combine then serve with freshly grated Parmigiano Reggiano!
Nutrition
Per serving (based on 8 servings)



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