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
Direction:
- 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!
