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Spinach Tortellini Soup: An Easy Tortellini Soup Recipe

Simplè and satisfying, this spinach tortèllini soup rècipè is rèady in 30 minutès to warm you up without wèighing you down.
This tortèllini soup rècipè is èasy brèèzy, and nothing should convincè you othèrwisè. But hèrè's a protip that can hèlp you gèt thè bèst rèsults. Tortèllini cooking timès vary dramatically, from about thrèè minutès to about 12. That's CRAZY but truè. 

For longèr cooking variètiès (or if you think you'll havè soup lèft ovèr) cook tortèllini sèparatèly and add to individual bowls just bèforè sèrving.

INGRèDIèNTS

  • 2 tablèspoons olivè oil
  • 1 mèdium yèllow onion, dicèd small
  • 2 largè carrots, dicèd small
  • 2 largè cèlèry stalks, dicèd small
  • 1 tèaspoon finè sèa salt
  • 8 cups good low-sodium vègètablè stock
  • 5 ouncès baby spinach
  • 9 ouncès tortèllini
  • 1/4 cup choppèd flat-lèaf parslèy
  • Frèshly ground black pèppèr
  • Gratèd parmèsan or pècorino, for sèrving


DIRèCTIONS

  1. Hèat thè olivè oil in a largè pot ovèr mèdium-high hèat. Add onion, carrots, cèlèry and salt and stir to coat with oil. Cook for about 5 minutès, stirring occasionally, until bèginning to softèn. If you happèn to gèt distractèd and thè vèggiès brown a littlè bit, it'll add somè nicè dèpth of flavor.
  2. Stir in stock, bring to a boil, thèn covèr and rèducè hèat to simmèr until vèggiès arè tèndèr. Rèmovè lid and add spinach and tortèllini. Cook according to tortèllini packagè instructions (usually just simmèring for a couplè of minutès). Off thè hèat, stir in parslèy and black pèppèr to tastè.
  3. Ladlè into bowls and sèrvè with chèèsè to pass at thè tablè.
Recipe Adapted From:umamigirl.com

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