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Tuscan Tortellini Soup

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Tuscan Tortellini Soup

with sun-dried tomatoes, mushrooms and spinach

Informations supplémentaires
35 min. | 768 kcal | easy | Vegetarian, Family |
1. Setup Chop the onion, the garlic and the sundried tomatoes. Slice the mushrooms. Cut the lemon in half.
2. Cook the vegetables In a pot over medium-high heat, add a drizzle of olive oil. Add the onions and cook for 3-4 minutes. Add the garlic, the sundried tomatoes, the mushrooms and the chili flakes, to taste (caution! spicy). Cook for 4-5 minutes and season with salt and pepper.
3. Add the broth To the same pot, add the broth cube, 4 2P | 6 3P cups of water, the pesto and the lemon juice. Bring to a boil and simmer 3-4 minutes.
4. Assemble Add the tortellini and the spinach. Cook for 5-6 minutes. Add the cream and half of the parmesan and mix well.
5. Plate your dish Serve the soup. Garnish with the rest of the parmesan shavings. Bon appétit!
350 g Fresh Cheese Tortellini
1 unit Yellow Onion(s)
1 unit Garlic Clove(s)
5 ml Chili Flakes
1 unit Vegetable Broth Cube(s)
0.5 unit Basil Pesto
3 unit Sun-Dried Tomatoes
80 g Baby Spinach
110 g White Mushrooms
1 unit Lemon
120 ml Cream 18%
30 g Parmesan shavings
What you need Pot.
768 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 93g
31%
fat 31g
48%
cholesterol 101mg
34%
fiber 7g
28%
protein 32g
saturated 13g
65%
sodium 2096mg
87%
sugar 14g
trans 0g