Tortellini Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 405
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 54
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 19
- Cholesterol
- 33
- Sodium
- 731
- Total: 30 min
- Active: 15 min
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon minced garlic
4 carrots, peeled and sliced into 1/4-inch coins
8 cups chicken stock
1 cup frozen green peas
One 12-ounce container tricolor cheese tortellini
2 ears corn, kernels removed
2 cups fresh baby spinach, torn into smaller pieces
Grated Parmesan cheese, for garnish
Directions
- In a large stockpot over medium heat, heat the oil until it shimmers, about 2 minutes, then add the onion, garlic, and carrots, and saute for 5 minutes or until the vegetables are slightly soft. Pour in the chicken stock, increase the heat to high, and bring to a boil. Add the peas, tortellini, and corn and cook for 12 minutes, or according to the package directions for the tortellini.
- Remove the stockpot from the heat and add the spinach, stirring until it wilts. To serve, spoon the soup into bowls and top with grated Parmesan cheese.