Oh, the joy of stumbling upon a recipe that feels like a warm hug on a rainy day—this lemony tortellini soup is just that. Imagine the tangy zest of lemon dancing with the comforting swirl of cheese-filled tortellini, mingling together in a steamy pot, like an unexpected duet that somehow just works. It’s a dish that pulls you into its embrace, whispering tales of cozy evenings and the simple pleasure of a well-cooked meal.
Steps
- Heat olive oil in a large pot over medium-high heat. Add diced onion, fennel, sliced carrots, and celery, and sauté for about 6 minutes, stirring occasionally. Add minced garlic and crushed red pepper flakes, and continue sautéing for 2 more minutes.
- Pour in the chicken stock and stir well to combine. Allow the mixture to heat until it reaches a gentle simmer.
- Add the tortellini, fresh spinach, lemon zest, and juice to the pot. Stir occasionally and cook until the tortellini are fully cooked through.
- Taste the soup and adjust the seasoning with salt, pepper, and additional dill or lemon juice as desired.
- Serve the soup hot, topped generously with freshly grated Parmesan cheese.
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion, diced
- 1 fennel bulb, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 5 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 8 cups chicken stock
- 16 ounces fresh tortellini
- 2 large handfuls fresh baby spinach
- 1 lemon, zest and juice (approximately 2 tablespoons juice)
- 2 to 4 tablespoons fresh dill (or other fresh herbs), to taste
- Fine sea salt and freshly-ground black pepper
- Freshly-grated Parmesan cheese
FAQ
- Can I use different types of tortellini for this soup?
- Absolutely! Feel free to use any variety of tortellini you prefer, whether fresh, frozen, or dried. Just remember that frozen or dried tortellini may require a longer cooking time and possibly more broth.
- What vegetables can I include in the soup?
- The recipe uses a mirepoix mix of onions, carrots, and celery, along with fresh fennel. However, you can customize it by adding your favorite vegetables or greens like kale or collard greens.
- How can I add protein to the soup?
- If you wish to include protein, you can sauté Italian sausage or chicken with the vegetables before adding them to the soup.
- Is it possible to make this soup vegetarian or vegan?
- Yes, simply use plant-based tortellini and vegetable broth to make a vegetarian version. To make it vegan, omit the Parmesan cheese as well.
- Can I use different herbs instead of dill?
- Certainly! Fresh basil, chives, or parsley can replace dill, or you could add rosemary, thyme, or oregano for a different flavor profile.
Tips
- Use Fresh Ingredients: Opt for fresh tortellini and vegetables for the best flavor, although frozen or dried tortellini can be used if cooked according to package instructions. Adjust the broth amount as necessary when using dried tortellini.
- Experiment with Greens and Herbs: While spinach is a great choice for this soup, consider trying kale or collard greens. If fresh dill isn’t your preference, substitute with basil, chives, or even rosemary, which can be sautéed with garlic for added depth.
- Incorporate a Parmesan Rind: If you have a leftover Parmesan rind, simmer it with the broth to infuse the soup with an even richer flavor.
- Season to Taste: After cooking, taste the soup and adjust the seasoning with additional salt, pepper, lemon juice, or dill to suit your personal preferences.
Equipment
- Large Stockpot: Essential for cooking the soup, especially when making larger batches.
- Microplane or Zester: Useful for zesting the lemon.
- Chef’s Knife: For chopping vegetables and herbs efficiently.
- Cutting Board: A good quality cutting board for preparing your ingredients.
- Garlic Press (optional): For mincing garlic quickly and easily.
