Cooked - Lemony Tortellini Soup - New Recipe

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Home Pricing Community My Recipes

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Lemony Tortellini Soup

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4.0

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

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

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