Lemony Tortellini Soup at home
- Yield 4
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Lemony Tortellini Soup at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 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
Method
Sauté veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in onion, fennel, carrot and celery. Sauté for 6 minutes, stirring occasionally. Tip in garlic and crushed red pepper flakes. Sauté for 2 minutes, stirring frequently.
Let it bubble gently. Tip in the chicken stock and stir to combine. Continue cooking until the soup reaches a let it bubble gently.
Tip in the tortellini, spinach, lemon zest and juice, fresh dill. Leave stirring occasionally, until the tortellini are cooked through.
Salt Taste and season the soup with salt, pepper, and extra dill or lemon juice if needed.
Plate Plate warm, garnished with lots of freshly-grated Parmesan cheese.
