Name: Spinach Tortellini Soup
Yield: 8 servings
Cuisine: Italian
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

8 steps

In a large pot, melt the butter over medium-low heat.

When melted, add the celery, onion, carrot & garlic.

Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

10 min

Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.

When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.

Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.

Once cooked, remove the rind, and add the baby spinach.

Stir to combine then serve with freshly grated Parmigiano Reggiano!

Progress

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Spinach Tortellini Soup

Ingredients

Instructions

Nutrition

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