Spinach and potato tortellini soup
If you're looking for an easy and light dinner idea, I got you covered ! A spinach and potato tortellini soup in a clear and light broth. Perfect if you've overdid it during the weekend and are looking for a healthy, light dinner on Sunday or Monday !
For the tortellini, use your favorite kind ! I used prosciutto tortellini and it was very good. You could use the mushroom or cheese ones to make it vegetarian too. It's the easy component of that recipe, storebought so it's quick and easy and it makes a filling dish.
Potatoes + spinach = the perfect soup combo in my humble opinion. I loveeee easy soups like this one. By the way, my book Cozy soups is still available here in ebook form.
Spinach and potato tortellini soup (serves 4) :
- 4 potatoes
- 1 celery stalk
- 200 g spinach
- 4 garlic clove
- 1 onion
- 250 g tortellini (of your choice)
- 1,5 liter vegetable stock
- 1/2 tsp oregano
- 1/2 tsp thyme
- Salt and pepper
- Olive oil
Peel the potatoes and dice them finely.
Mince the onion and garlic finely. Chop the celery in small pieces.
Heat a little bit of olive oil in a pot.
Add the onion, garlic and celery. Cook it for a few minutes.
Add oregano, thyme, stock and season with salt and pepper.
Add the potatoes and cook for about 20 minutes.
Right before serving, add the tortellini and spinach, boil for 3-4 minutes and serve.