Lemony Tortellini Soup

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Gimme some Oven

Total Time

30 mins

Prep Time

15 mins

Cook Time

15 mins

Rating

(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

Inline ingredients (beta)

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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.

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.

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Seasonal Recipes

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other

Lemony Tortellini Soup

Ingredients

Preparation

Step 1

Step 2

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Step 4

Step 5

Chef’s notes

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