Tortellini Soup

Prep Time
Cook Time
Ready In

Recipe: #36881

May 02, 2021

Categories: Spinach, 5-Minute Prep,

"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 is 4 servings


  • 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 by Step Method

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.


No special items needed.

1 Reviews


I had such enjoyment making this delicious soup! The whisking of the eggs sure gives an upper arm a workout with the most amazing creamy results. DH thought it was a cream based soup (lol). I used no salt added chicken broth, frozen spinach and added a wee bit of lemon pepper as it needed some salt. This soup is definitely going into our rotation. Thank you so much Ellie for posting. Made for Billboard Recipe Tag.


review by:
(18 May 2021)

You'll Also Love