Creamy Spinach Tortellini Soup

A hearty pasta & veggie soup that's just as delicious for lunch, brunch or dinner!

Camille C.
Camille C.

3 minutes

Prep time

8 minutes

Cook time

387 cal.

Per serving

Utensils

Stovetop, Pot (small)

recipe

Garlic

Step 1

Heat a drizzle of oil in a pot over medium heat. Add the minced or grated garlic. Cook, stirring for 1 min.

Broth (vegetable)

Step 2

Pour in the veggie stock. (Or you could use a bouillon cube with water!) Season with salt & pepper. Bring it to a boil.

Pasta (spinach and ricotta tortellini)

Step 3

Add the tortellini. Cook according to the package instructions.

Dill (fresh)
Spinach (baby)

Step 4

Once the tortellini is al dente, add the baby spinach & stir. Sprinkle in the chopped dill (optional). Turn off the heat.

Heavy cream

Step 5

Pour in the cream & stir. Season with black pepper.

Dill (fresh)
Parmesan
Lemon

Step 6

Serve in bowls garnished with a few extra sprigs of dill, a sprinkle of parmesan & lemon wedges (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy387 cal.
Fat20 g
Carbohydrates35 g
Protein13 g
Fiber4 g

On average, one serving of the recipe "Creamy Spinach Tortellini Soup" contains 387 Energy, 20 g of Fat, 35 g of Carbohydrates, 13 g of Protein, 4 g of Fiber.

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Creamy Spinach Tortellini Soup
Very easy