Lemon Tortellini Soup

Sensenbrenner Primary Care / Uncategorized  / Lemon Tortellini Soup

Lemon Tortellini Soup

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 medium carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 lemons
  • 4 cups low-sodium vegetable or chicken broth
  • 1 package frozen tortellini
  • 1 (6-ounce) bag spinach


  • In a medium-sized dutch oven, add your oil, onion, and garlic. Simmer until the onions are translucent.
  • Add your carrots and celery and saute for 3-5 minutes.
  • Sprinkle in your salt and pepper.
  • While your veggies are cooking in the dutch oven, juice your lemons in a small bowl. Also, zest one of your lemons.
  • Add the zest into your dutch oven.
  • Add the broth and tortellini and bring to a boil.
  • Boil until the tortellini is cooked through – about 5 minutes.
  • Reduce heat to low and add in your spinach and lemon juice.
  • Serve with grated parmesan!

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