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Tuscan Tortellini Soup

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Tuscan Tortellini Soup

with sun-dried tomatoes, mushrooms and spinach

Informations supplémentaires
35 min. | 768 kcal | easy | Family, Spicy | Printable version
1. Setup Chop the onion, the garlic and the sundried tomatoes. Slice the mushrooms. Cut the lemon in half.
2. Cook the vegetables In a large pot over medium-high heat, add a drizzle of olive oil. Add the onion and cook for 3-4 minutes. Add the garlic, the sun-dried tomatoes, the mushrooms and the chili flakes, to taste (caution! spicy). Cook for 4-5 minutes and season with salt and pepper.
3. Add the broth To the same pot, add the broth cube, 4 2P | 6 3P cups of water, the pesto and the juice of half a lemon. Bring to a boil and simmer 3-4 minutes.
4. Assemble Add the tortellini and the spinach. Cook for 5-6 minutes. Add the cream and half of the parmesan and mix well.
5. Plate your dish Serve the soup. Garnish with the rest of the parmesan shavings. Bon appétit!
350gFresh Cheese Tortellini
1unitYellow Onion(s)
1unitGarlic Clove(s)
2gChili Flakes
1unitVegetable Broth Cube(s)
0.5unitBasil Pesto
3unitSun-Dried Tomatoes
80gBaby Spinach
110gWhite Medium Mushroom
1unitLemon
120mlCream 18%
30gParmesan shavings
What you need Pot.
768 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 93g
31%
fat 31g
48%
cholesterol 101mg
34%
fiber 7g
28%
protein 32g
saturated 13g
65%
sodium 2096mg
87%
sugar 14g
trans 0g