Italian Tortellini Soup

Name: Italian Tortellini Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 7 servings Black pepper; 237 milliliters finely chopped carrot; 255 grams package refrigerated cheese-filled tortellini, uncooked; 1 kilograms low-sodium chicken broth; 1 medium fennel bulb; 2 garlic cloves, minced; 2 teaspoons olive oil; 7 teaspoons grated Romano or Parmesan cheese; 0 teaspoons salt; 473 milliliters shredded spinach or escarole

Italian Tortellini Soup might be just the soup you are searching for. This recipe makes 7 servings with 157 calories, 7g of protein, and 5g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes. Autumn will be even more special with this recipe. If you have parmesan cheese, spinach, chicken broth, and a few other ingredients on hand, you can make it.

Instructions

Trim outer stalks from fennel; cut bulb in half lengthwise, and remove cores.

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Fennel

Cut each half vertically into thin slices.

Heat oil in a large saucepan over medium heat until hot.

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Cooking Oil

Equipment you will use

Sauce Pan

Add fennel, carrot, and garlic; cook 10 minutes or until tender, stirring often. Stir in broth and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

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Carrot

Fennel

Garlic

Broth

Stir in pasta and spinach. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until pasta is tender.

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Spinach

Pasta

Remove and discard bay leaf. Ladle soup into individual bowls; sprinkle each serving with 1 teaspoon cheese.

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Bay Leaves

Cheese

Soup

Equipment you will use

Bowl

Ladle

Equipment

Sauce Pan

Bowl

Ladle

Ingredients

Servings:

bay leaf 7servings

Black pepper 237milliliters

finely chopped carrot 255grams

package refrigerated cheese-filled tortellini, uncooked 1kilograms

low-sodium chicken broth 1medium

fennel bulb 2

garlic cloves, minced 2teaspoons

olive oil 7teaspoons

grated Romano or Parmesan cheese 0teaspoons

salt 473milliliters

shredded spinach or escarole

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Felsina Berardenga Chianti Classico ( Half-bottle). It has 4.2 out of 5 stars and a bottle costs about 13 dollars.