Lemony Tortellini Soup
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.5 out of 5 stars
(2)
Ingredients
4 to 6 servings
- 1 tablespoon olive oil
- 1 white or yellow onion, diced
- 1 fennel bulb, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 5 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 8 cups chicken stock
- 16 ounces fresh tortellini
- 2 large handfuls fresh baby spinach
- 1 lemon, zest and juice (about 2 tablespoons juice)
- 2 to 4 tablespoons fresh dill (or other fresh herbs), to taste
- fine sea salt and freshly-ground black pepper
- freshly-grated Parmesan cheese
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Preparation
Step 1
Sauté veggies: Heat oil in a large stockpot over medium-high heat. Add onion, fennel, carrot, and celery. Sauté for 6 minutes, stirring occasionally. Add garlic and crushed red pepper flakes. Sauté for 2 minutes, stirring frequently.
Step 2
Simmer: Add the chicken stock and stir to combine. Continue cooking until the soup reaches a simmer.
Step 3
Add tortellini: Add the tortellini, spinach, lemon zest and juice, fresh dill. Cook, stirring occasionally, until the tortellini are cooked through.
Step 4
Season: Taste and season the soup with salt, pepper, and extra dill or lemon juice if needed.
Step 5
Serve: Serve warm, garnished with lots of freshly-grated Parmesan cheese.
Step 6
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Chef's notes
Feel free to use whatever flavor of tortellini you love best.
This soup can be made vegetarian or vegan by using plant-based tortellini and vegetable broth, and omitting Parmesan.
Use gluten-free tortellini for a gluten-free version.
Consider adding Italian sausage or chicken for extra protein.
