Tortellini Soup with Lemon & Spinach
Calling all tortellini lovers! This easy weeknight recipe is for you. Lemony tortellini soup with spinach is a delicious and comforting dish that’s perfect for spring. Plus, it’s ready in just 30 minutes. Whisking egg yolks into the broth gives this soup a silky mouthfeel that is out of this world!
What Type of Tortellini is Best for Tortellini Soup?
I like cheese tortellini, but there are lots of different types that would work well in soup. It really is up to you!
Health Benefits of Spinach
While this soup may feel decadent because of the tortellini, it actually packs in a lot of essential nutrients.
Spinach is packed with nutrients, including vitamins A, C, and K, as well as minerals like potassium and magnesium. It’s also a good source of dietary fiber and protein.
Not to mention, it is high in antioxidants, which protect the body from damage caused by free radicals. It helps improve blood circulation and can reduce the risk of heart disease.
Spinach is also rich in folate (vitamin B9), which is essential for pregnant women because it helps prevent birth defects of the brain and spine. It’s an excellent source of vitamin K, which is important for bone health, too. It’s an excellent source of vitamin K, which is important for bone health.
Health Benefits of Lemon
Lemons are a great source of dietary vitamin C, which is an essential nutrient that helps protect cells from damage and plays a role in collagen production. Collagen is important for maintaining healthy skin, hair, nails and joints.
They are also a good source of potassium, magnesium, calcium and phosphorus. All of these minerals play important roles in maintaining bone health and preventing chronic diseases such as hypertension, osteoporosis and cancer.
Additionally, lemons are high in antioxidants which help protect the body against free radical damage. Free radicals can cause cellular damage that leads to inflammation and age-related diseases. Consuming foods that are high in antioxidants can help reduce the risk of developing these chronic diseases.
The Best Part?
This flavorful dish is under 500 calories! Happy to have discovered this one in Food & Wine magazine!
If you are feeling extra adventurous, try making your own tortellini. If you just want a quick weeknight or family meal on the weekend, grab some pre-packaged tortellini from the store. Either way works – bon appetit!
Tortellini Soup with Lemon & Spinach
- 12 oz spinach cleaned
- 8 cups vegetable stock
- 10 oz. tortellini cheese, spinach, or mushroom
- 2 lemons
- 4 eggs
- 1 tsp. black pepper plus more for garnish
- salt if needed, to taste
- 2 tbsp Extra-virgin olive oil for serving
- 1/4 cup Parmesan cheese
- In a large pot, bring 8 cups vegetable stock to a boil. Add tortellini and cook for 3 minutes (or according to package directions). Remove from heat and divide the cooked tortellini among bowls using a slotted spoon..
- Juice the lemons (you will want about 1/4 cup total).
- Whisk lemon juice, eggs and black pepper in a medium bowl until well combined.
- Bring the broth back to a light simmer. Take 1 cup of the simmering stock and slowly pour into the egg mixture, whisking constantly to temper the eggs. (This step is crucial so that the eggs don’t scramble when you add them to the rest of the hot broth.) The egg mixture should be quite warm to the touch—if not, whisk in more broth.
- Whisking constantly, slowly pour the tempered egg mixture into the pot with the remaining broth. Cook over medium heat until slightly thickened, 5–7 minutes, whisking often. (Do not let the broth boil!) Season to taste with salts and/or pepper
- Remove the broth from the heat and mix in the spinach, stirring until spinach has wilted.
- Divide the broth among the bowls with tortellini. Garnish with a drizzle of EVOO, fresh Parmesan and black pepper before serving!
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