This tortellini soup formula is simple, and nothing ought to persuade you generally. In any case, here's a protip that can enable you to get the best outcomes. Tortellini cooking times differ significantly, from around three minutes to around 12. That is CRAZY however evident.
For longer cooking assortments (or on the off chance that you think you'll have soup left finished) cook tortellini independently and add to individual dishes just before serving.
This vegan spinach tortellini soup has turned out to be fiercely prominent with Umami Girl fans all over. It's brisk, simple, ameliorating, and scrumptious.
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INGREDIENTS
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 2 large carrots, diced small
- 2 large celery stalks, diced small
- 1 teaspoon fine sea salt
- 8 cups good low-sodium vegetable stock
- 5 ounces baby spinach
- 9 ounces tortellini
- 1/4 cup chopped flat-leaf parsley
- Freshly ground black pepper
- Grated parmesan or pecorino, for serving
DIRECTIONS
- Heat the olive oil in a large pot over medium-high heat. Add onion, carrots, celery and salt and stir to coat with oil. Cook for about 5 minutes, stirring occasionally, until beginning to soften. If you happen to get distracted and the veggies brown a little bit, it'll add some nice depth of flavor.
- Stir in stock, bring to a boil, then cover and reduce heat to simmer until veggies are tender. Remove lid and add spinach and tortellini. Cook according to tortellini package instructions (usually just simmering for a couple of minutes). Off the heat, stir in parsley and black pepper to taste.
- Ladle into bowls and serve with cheese to pass at the table.
For more detail : bit.ly/2LlyZ6a
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