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Spinach Tortellini Soup
Author: 
Recipe type: Soup
Serves: Makes 12 Cups
 
Ingredients
  • 2 tsp olive oil
  • 2-3 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 large carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 8 cups fat free chicken broth
  • 3 cups water
  • 18 oz cheese tortellini
  • ½ tsp fresh ground pepper
  • ½ tsp ground nutmeg
  • 2 cups baby spinach
  • salt to taste
  • Parmigiano Reggiano, grated (optional)
Instructions
  1. In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
  2. Add the chicken broth, water and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine. Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente.
  3. Once cooked, remove the rind, and add the baby spinach. Stir to combine. Garnish with freshly grated Parmigiano Reggiano.