Tortellini Soup

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"We enjoyed this simple soup, which is actually more filling that it sounds like it would be. The original recipe says used bouillon paste but I don't even know what that is so used 4 bouillon cubes as I listed it below."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (413.7 g)
  • Calories 631.9
  • Total Fat - 25.1 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 904.5 mg
  • Sodium - 1514.4 mg
  • Total Carbohydrate - 63.5 g
  • Dietary Fiber - 10 g
  • Sugars - 1.7 g
  • Protein - 38.6 g
  • Calcium - 223.2 mg
  • Iron - 6.9 mg
  • Vitamin C - 25.1 mg
  • Thiamin - 0.3 mg

Step 1

In a large pot add 8 cups of water and bouillon cubes and bring to a boil. Add tortellini and cook according to package directions (3-5 minutes); remove tortellini to 4 soup dishes or a large bowl with a slotted spoon.

Step 2

In a bowl whisk together the eggs, lemon juice and pepper. Whisk in about 1 cup of the hot broth (adding the broth very slowly to the egg mixture or it will scramble the eggs).

Step 3

Whisk egg mixture into hot broth -- you need to whisk constantly or eggs will scramble-- continue whisking for about 5 minutes; season with salt and pepper if desired. Remove from heat.

Step 4

Add spinach and dill to pot and it will will immediately. Ladle over the tortellini and grate Parmesan cheese generously over the soup.

Tips & Variations


No special items needed.

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