Lemon Dill Tortellini Soup
Created by dienia b on July 26, 2023
- Servings: 6
- Prep Time: 9m
- Cook Time: 30m
- Recipe #41298
Ingredients
- 6 cups vegetable broth
- 15 ounces spinach (1 can)
- 2 mushrooms, chopped
- 10 ounces refrigerated cheese tortellini
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 2 tablespoons lemon juice
- 4 eggs, beaten
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 ounces parmesan cheese, shredded
How to Make
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Step 1: Heat the vegetable broth up and cook tortellini until it floats.
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Step 2: Remove to bowl.
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Step 3: Add canned spinach, mushrooms and herbs to soup.
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Step 4: Season lightly.
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Step 5: When soup is boiling swirl, and in a slow stream add beaten eggs mixed with lemon juice and light seasoning.
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Step 6: Add tortellini back in.
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Step 7: Check seasoning, adding more dill if needed.
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Step 8: Garnish with olive oil and parmesan cheese to taste.
Nutritional Facts
- Serving Size: 1 (474.8 g)
- Calories 415.1
- Total Fat - 26.2 g
- Saturated Fat - 11.7 g
- Cholesterol - 634.4 mg
- Sodium - 2006.3 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 0.5 g
- Sugars - 3.2 g
- Protein - 36.9 g
- Calcium - 619.1 mg
- Iron - 3.7 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.1 mg