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🍝 Creamy spinach and broccoli soup with tortellini

320 kcal · 30 min · 4 servings

Ingredients

• 250 g young spinach
• 1 small onion
• 1 clove garlic
• 2 tbsp butter
• 800 ml chicken broth
• salt
• pepper (from the mill)
• nutmeg
• broccoli (100 g each)
• snow peas (100 g each)
• 100 g young green bean seeds
• 125 ml whipping cream
• 12 green, fresh tortellini (homemade or store-bought, refrigerated section)
• 30 g freshly grated Parmesan

Instructions

1. 1. Remove the tough stems from the spinach.
2. 2. Wash the spinach thoroughly.
3. 3. Let the spinach drain well.
4. 4. Peel the garlic clove and the onion.
5. 5. Cut the garlic and onion into fine cubes.
6. 6. Heat butter in a pot.
7. 7. Sauté the onion cubes in the hot butter until translucent.
8. 8. Add the drained spinach to the pot.
9. 9. Let the spinach wilt in the pot.
10. 10. Pour in the vegetable broth.
11. 11. Bring the soup to a boil.
12. 12. Season the soup with salt.
13. 13. Season the soup with pepper.
14. 14. Season the soup with nutmeg.
15. 15. Simmer the soup over low heat for about 10 minutes.
16. 16. Cut the broccoli into small florets.
17. 17. Remove the ends of the snow peas.
18. 18. Bring salted water to a boil.
19. 19. Add the broccoli, snow peas, and bean kernels to the boiling water.
20. 20. Blanch the vegetables for 3 to 4 minutes (cook briefly in boiling water).
21. 21. Drain the vegetables.
22. 22. Place the vegetables in ice-cold water.
23. 23. Let the vegetables drain again.
24. 24. Puree the spinach soup.
25. 25. Return the pureed soup to the pot.
26. 26. Add the cream to the soup.
27. 27. Bring the soup to a boil once.
28. 28. Season the soup to taste.
29. 29. Add the tortellini to the soup.
30. 30. Cook the tortellini for 4 to 8 minutes (depending on size).
31. 31. Add the blanched vegetables to the soup.
32. 32. Heat everything for 1 to 2 minutes.
33. 33. Serve the soup on plates.
34. 34. Sprinkle the soup with Parmesan cheese.

Nutrition per serving

• kcal: 320
• Protein: 11 g · Fett/Fat: 23 g · Carbs: 20 g