Spinach Tortellini Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  2 small or 100g

• Celery

  Raw

  2 stalk, small or 34g

• Tortellini

  Pasta with cheese filling

  2 ½ cup or 270g

• Spinach

  Raw

  4 cup or 120g

• Salt

  Table

  1 tsp or 6g

• Parsley

  Raw

  ¼ cup or 15g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable Broth

  From bouillons. Low sodium

  8 cup or 1.92kg

Directions

1. Dice veggies.
2. Heat the olive oil in a large pot over medium-high heat. Add onion, carrots, celery and salt and stir to coat with oil. Cook for about 5 minutes, stirring occasionally, until beginning to soften.
3. Stir in broth, bring to a boil, then cover and reduce heat to simmer until veggies are tender. Remove lid and add spinach and tortellini. Cook according to tortellini package instructions. Off the heat, stir in parsley and black pepper to taste.

Similar Foods

• One-Pot Tortellini Soup
• Spinach Soup
• Spinach & Avocado Soup
• Celery, Onion and Spinach Soup
• Slow-Cooker Spinach Tomato Vegetable Soup
• Vegan Creamy Spinach and Artichoke Soup