SPINACH TORTELLINI SOUP RECIPE | ALLRECIPES
This is a recipe I got from a friend who's in culinary school. It's real simple and tastes even better the next day.
Provided by Nicole
Categories Spinach Soup
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.
Nutrition Facts : Calories 223.6 calories, CarbohydrateContent 33.2 g, CholesterolContent 28.1 mg, FatContent 6 g, FiberContent 3.8 g, ProteinContent 11.5 g, SaturatedFatContent 2.8 g, SodiumContent 293.5 mg, SugarContent 2.2 g
CREAMY SPINACH SOUP RECIPE | BBC GOOD FOOD
The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup
Provided by Maxine Clark
Categories Dinner, Soup
Total Time 1 hours 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
- Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth – you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won’t be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream
Nutrition Facts : Calories 226 calories, FatContent 14 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 1.22 milligram of sodium
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