Creamy Lemon Tortellini Soup with Spinach
This Creamy Lemon Tortellini Soup with Spinach is a delicious and healthy soup recipe.
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon olive oil can sub butter or avocado oil
- 1 onion finely chopped
- 1 medium carrot - finely chopped about 1 ½ cups chopped
- 3 stalks celery - finely chopped
- 4-6 cloves garlic - minced
- ½ cup fresh chopped basil
- ½ cup grated parmesan
- 6 cups vegetable broth or chicken bone broth
- 1 cup water
- 1-2 teaspoons salt
- 1 ½ teaspoons italian seasoning
- 3 large eggs
- juice from 2 lemons
- 8-10 oz cooked tortellini from 1 8-10 ounce pack
- 2 cups fresh chopped spinach or green of choice
Optional toppings
- additional grated parmesan
- chili flakes
- drizzle of evoo
Instructions
- Heat oil in a soup pot over medium heat. Add onion, celery and carrots. Cook for 5 minutes. Add garlic and cook for another 5 minutes.
- Bring soup to a simmer and cook for 15 minutes.
- Add all ingredients to the pot except for the eggs, tortellini, lemon and spinach.
- Add eggs to a bowl and beat for 1 minute until frothy. Pour in lemon juice slowly while vigorously whisking the eggs.
- Temper the eggs: Turn the heat off the soup. Scoop out 1 ½ cups of broth, strain so there is only broth and no veggies. Add the hot broth slowly to the egg mixture, while vigorously whisking the entire time.
- Add the egg mixture back to the soup and stir. Add in tortellini and stir again. Lastly fold in the spinach.
- Divide out soup, add your toppings and serve.
Notes
This makes about 3 servings of soup. Nutritional information is for ⅓ of the recipe.
Nutrition
Calories: 507kcalCarbohydrates: 40gProtein: 41gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 229mgSodium: 1676mgPotassium: 320mgFiber: 4gSugar: 3gVitamin A: 5919IUVitamin C: 9mgCalcium: 340mgIron: 4mg
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