Spinach Tortellini Soup
This soup is one of my brothers favorites as he is a super picky and super plain eater! This soup is both simple and comforting, and it is perfect for keeping our Monday night soup tradition going. While we used a cheese tortellini pasta, you can use whatever type of pasta you prefer! Regardless of the pasta, the recipe is one the whole family is sure to love!
Let us know what you think of this soup recipe and if your family has a weekly soup night! We love the Monday night soup tradition as it is typically a healthy and simple meal after a long weekend of decadent eats. Soup always gives Monday a comforting feel as the week gets started.
a. Ingredients:
¼ cup of olive oil
1 large carrot; chopped
1 celery stalk; chopped
½ a yellow onion; chopped
10 oz box of frozen, chopped spinach
Two 46 oz cans of chicken broth
2 eggs
¼ cup of grated parmesan
1 pound of frozen tortellini
1 lemon; juiced
b. Directions:
Heat the olive oil in a large stock pot
Add the carrots, celery, and onion; sauté for 3 to 4 minutes
Add the broth and the spinach and bring to a boil
Lower heat to a simmer and cover for approximately 15 to 20 minutes; bring the heat back up to a boil
In a separate bowl whisk the eggs and the cheese together; uncover the pot and swirl in the eggs and cheese
When the eggs are cooked, add the tortellini and cook in boiling broth according to package directions; about 10 minutes
Ladle into bowls and drizzle with lemon juice (*Note: Lemon juice is optional)
