Tuscan Tortellini Soup

Informations supplémentaires

35 min. | 768 kcal | easy | Family, Spicy | Printable version

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 large pot over medium-high heat, add a drizzle of olive oil. Add the onion and cook for 3-4 minutes. Add the garlic, the sun-dried 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 juice of half a lemon. 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!

350gFresh Cheese Tortellini

1unitYellow Onion(s)

1unitGarlic Clove(s)

2gChili Flakes

1unitVegetable Broth Cube(s)

0.5unitBasil Pesto

3unitSun-Dried Tomatoes

80gBaby Spinach

110gWhite Medium Mushroom

1unitLemon

120mlCream 18%

30gParmesan 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