Tortellini Soup With Lemon Peel Broth
Jeanine Donofrio's easy recipe for lemony soup with tortellini and green vegetables.
Ingredients
Lemon Peel Broth
- 4 celery stalks including leaves
- 2 garlic bulbs sliced in half horizontally
- peels from 4 lemons
- 2 tsp sea salt
- 1 tsp black peppercorns
- 10 cups water
Tortellini Soup
- 9 oz store-bought tortellini to make the dish vegan, use vegan tortellini
- 4 cups Lemon Peel Broth
- 2 cups fresh spinach
- 1 cup frozen peas thawed
- 1 tbsp fresh lemon juice
- 2 cups fresh basil leaves
- extra-virgin olive oil for drizzling
- pinch red pepper flakes optional
- sea salt and freshly ground black pepper
Instructions
Lemon Peel Broth
- Place all the ingredients in a large pot and bring to a boil.
- Reduce the heat and simmer, covered, for 30 minutes.
- Strain and discard the vegetables, peppercorns and lemon peels. Season to taste.
Tortellini Soup
- Bring a large pot of salted water to a boil.
- Prepare the tortellini according to the package instructions, cooking until al dente.
- Drain and set aside.
- Warm the broth in a large pot or Dutch oven over medium-low heat until heated through, about 2 minutes.
- Add the cooked tortellini, spinach, peas, lemon juice and half the basil. Stir until the spinach is wilted, about 1 minute. Season to taste.
- Portion the soup into bowls and top with a drizzle of olive oil, the remaining basil, several grinds of pepper, and pinches of red pepper flakes, if desired.
Notes
To store broth: Allow it to cool to room temperature after cooking. Transfer it to airtight containers and refrigerate for up to 1 week or freeze for up to 3 months.