Name: Lemony Tortellini Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

Description

This lemony tortellini soup is easy to make in about 30 minutes with whatever flavor of tortellini you love best.

Ingredients

Scale

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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Instructions

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.
Simmer. Add the chicken stock and stir to combine. Continue cooking until the soup reaches a simmer.
Add tortellini. Add the tortellini, spinach, lemon zest and juice, fresh dill. Cook, stirring occasionally, until the tortellini are cooked through.
Season. Taste and season the soup with salt, pepper, and extra dill or lemon juice if needed.
Serve. Serve warm, garnished with lots of freshly-grated Parmesan cheese.