Spinach Soup with Tortellini

Spinach Soup with Tortellini



  • 1 pound of fresh baby spinach

  • 1 medium yellow onion, chopped

  • 2 cloves of garlic, chopped

  • 2 Tbls of extra virgin olive oil

  • 1 Tbls of butter

  • 1 quart of chicken broth or stock

  • 1/2 tsp of fresh grated nutmeg

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 4oz. of fontina cheese, diced

  • 1 pound of cheese tortellini


  • Thoroughly was the spinach and remove tough stems.

  • In a large pot sauté the onions and garlic until tender.

  • Add the broth and bring to a boil.

  • Reduce heat to a simmer and carefully add the spinach

  • Season with nutmeg, salt and pepper.

  • Cook until the spinach is wilted.

  • Add the tortellini and cook for another five minutes.

  • Place the soup in bowls and top with fontina cheese.

    Serves 4 to 6 people.

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