Garlic Herb Tortellini Soup
Recipe and photos by La Terra Fina
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 5 cups low-sodium chicken broth, divided
- 1 (10-ounce) container La Terra Fina Roasted Garlic & Herb Cottage Cheese Dip & Spread
- 1 (9–10-ounce) package refrigerated cheese tortellini
- 2 packed cups baby spinach
- ½ teaspoon kosher salt, plus more as needed
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- Grated Parmesan and chopped fresh basil, for serving
Made With
Roasted Garlic & Herb Cottage Cheese Dip & Spread
Instructions
- Heat the olive oil in a Dutch oven or large saucepan over medium heat.
- Add the onion, carrots and celery. Cook for 6–8 minutes, stirring occasionally, until softened.
- Add the garlic and Italian seasoning and cook for 30 seconds.
- Add 4 cups of the chicken broth, salt and black pepper. Bring to a simmer and cook for 8–10 minutes, until the vegetables are tender.
- Combine the remaining 1 cup chicken broth and the entire container of Roasted Garlic & Herb Cottage Cheese Dip & Spread in a tall container. Blend with an immersion blender until completely smooth.
- Add the tortellini to the soup and cook according to the package directions until tender.
- Reduce the heat to low and stir in the blended cottage cheese mixture and spinach. Cook gently for about 2 minutes, until the spinach wilts and the soup is warmed through. Do not boil.
- Stir in the lemon juice and adjust the seasonings to taste.
- Divide the soup among four bowls and garnish with Parmesan and chopped basil.
Storage and Reheating: Refrigerate leftovers in an airtight container. Reheat gently over medium-low heat, adding a splash of broth as needed.
Made With
