Spinach Tortellini Soup
User Reviews
4.8
Spinach Tortellini Soup
Description
This Spinach Tortellini Soup starts by gently cooking chopped celery, onion, carrot, and garlic in butter until softened, creating a flavorful vegetable base. Adding chicken broth, water, and an optional Parmesan rind infuses the broth with rich umami notes as it comes to a boil. Seasonings including fresh ground black pepper and nutmeg add aromatic warmth.
Once boiling, tortellini is added and cooked until al dente, giving the soup a tender pasta component that complements the broth. Removing the cheese rind before stirring in fresh baby spinach ensures the soup gains a fresh vegetable element without overcooking leafy greens. A final sprinkle of grated Parmigiano Reggiano enriches the flavor.
This soup yields about 12 cups, offering a satisfying portion suitable for sharing or meal prep. The combination of cheese-filled tortellini and spinach in a subtly spiced broth creates a balance of hearty comfort and freshness, fitting for cooler days or light lunches.
Ingredients
- 2 tsp butter
- 2 celery chopped, stalks
- 1 onion chopped, small
- 1 carrot (peeled & chopped)
- 2 cloves garlic minced
- 8 cups chicken broth ((or sub vegetable broth))
- 3 cups water
- 1 parmigiano reggiano rind optional, small
- 18 oz spinach cheese tortellini
- 1/2 tsp black pepper fresh ground
- 1/2 tsp ground nutmeg
- 2 cups baby spinach
- salt to taste
- parmigiano reggiano (grated (optional))
Instructions
- 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.
- 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!
Notes
- This recipe produces approximately 12 cups of soup.
- Adding the Parmesan cheese rind during boiling enriches the broth’s flavor.
- Remove the rind before adding spinach to avoid overcooking the greens.
- Use fresh black pepper and freshly grated Parmesan for optimal aroma and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1-1/2 cups | |
| Calories | 228kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 11.5g | 23% |
| Fat | 5.5g | 8% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 32.5mg | 11% |
| Sodium | 915.5mg | 38% |
| Fiber | 2.5g | 10% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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