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Categories:
olive oil garlic onion carrots stalks celery red pepper chicken broth lemon juice tortellini spinach Parmesan cheese
Viewed: 27 - Published at: 6 years agoIngredients
- 3 teaspoons Olive Oil
- 3 cloves Garlic
- 1 whole Onion
- 3 sticks Carrots
- 3 stalks Celery
- 1 whole Red Pepper
- 32 ounces, fluid Chicken Broth
- 1 dash Lemon Juice
- 1 bag (about 12 To 14 Oz. Package) Tortellini, Frozen Or Boxed
- 4 cups Spinach
- Parmesan Cheese, For Topping
Method
- First, drizzle the olive oil in a large pot. Finely chop your garlic and onion. Add it to the pot.
- Next, chop your carrot, celery, and red pepper. Add to the onions and garlic. Allow the medley to cook on low-medium heat for about 5 minutes, enough time for the veggies to soften.
- Add the chicken broth, lemon juice, and tortellini and bring to a boil. Allow the tortellini to cook as directed by the package.
- Turn off the heat once the tortellini has cooked and add your spinach. Stir in the spinach and allow it to sit for 2 minutes, just enough time to get the spinach settled but still crisp. Add seasonings, as desired.
- Serve the soup and top it with parmesan cheese.
- Variations: you can add cooked chicken for a heartier soup or alphabet pasta for a kid-friendly version.
