Spinach and Tortellini Soup Recipe
This delightful Spinach and Tortellini Soup captures the essence of Italian cuisine with its rich flavors and comforting texture. The homemade tortellini filled with cheese, paired with fresh spinach and aromatic vegetables, makes for a perfect dish that is both satisfying and nourishing. Serve this soup with a side of garlic bread and a refreshing melon salad for a complete meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Dried Oregano | 1 teaspoon |
| Dried Thyme Leaves | 1 teaspoon |
| Parsley Leaves | 1 teaspoon |
| Extra Virgin Olive Oil | 1 tablespoon |
| Red Chilli Flakes | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
| All Purpose Flour (Maida) | As required for rolling |
| Cheese (grated) | 10 teaspoons |
| Garlic | 4 cloves |
| Baby Spinach | 1 cup |
| Parsley Leaves | 1/4 cup |
| Onion | 1 medium |
| Vegetable Stock | 8 cups |
| Black Pepper Powder | 1/2 tablespoon |
| Italian Seasoning | To taste |
| Extra Virgin Olive Oil | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | Approximately 10g |
| Carbohydrates | Approximately 30g |
| Fat | Approximately 8g |
| Fiber | Approximately 3g |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 20 minutes |
| Cooking | 30 minutes |
| Total Time | 50 minutes |
Servings
- Serves: 4
Course
- Cuisine: Italian
- Course: Side Dish
- Diet: Vegetarian
Instructions
-
Prepare the Dough:
- In a deep bowl, combine all-purpose flour, dried oregano, dried thyme, parsley leaves, red chili flakes, extra virgin olive oil, and salt. Gradually add enough water to knead into a firm dough.
- Cover the dough with a wet muslin cloth and let it rest for 15 minutes.
-
Make Tortellini:
- Divide the rested dough into two equal portions. Roll out each portion into a circle approximately 10 inches (250 mm) in diameter, using a little extra flour to prevent sticking.
- Using a 2-inch (50 mm) cookie cutter, cut out circles from the dough. You should obtain about 20 roundels in total.
- On a clean, dry surface, place one roundel and add 1/2 teaspoon of grated cheese in the center. Fold the roundel over to create a semi-circle, pressing the edges lightly to seal.
- Bring the two corners of the semi-circle together and pinch to create a tortellini shape. Repeat with the remaining roundels.
-
Cook the Tortellini:
- Bring a deep non-stick pan of salted water to a boil. Add the tortellini a few at a time, cooking for 3 to 4 minutes until they float to the surface. Drain and set aside.
-
Prepare the Soup:
- In a large pot, heat extra virgin olive oil over medium-high heat. Add the chopped onion, minced garlic, and a pinch of salt. Sauté for a couple of minutes until the onion becomes translucent.
- Pour in the vegetable stock, bring to a boil, then reduce the heat and cover. Simmer until the vegetables are tender, about 10-15 minutes.
-
Combine Ingredients:
- Remove the lid and add the baby spinach and cooked tortellini to the pot. Cook for an additional few minutes until the spinach is wilted.
- Stir in the parsley leaves, black pepper, and Italian seasoning to taste.
-
Serve:
- Ladle the soup into bowls and garnish with grated cheese on top. Serve hot alongside garlic bread and savory melon salad for a complete and delightful weekday dinner experience.
Final Notes
This Spinach and Tortellini Soup is not only easy to prepare but also offers a comforting blend of flavors that are perfect for any occasion. The freshness of the spinach combined with the cheesy tortellini creates a rich and hearty dish that is sure to please everyone at the table. Enjoy this warm bowl of goodness as a side dish or a main course, and savor the delightful taste of homemade Italian cuisine.
