Lemon Chicken Soup with Tortellini

Healthy-Delicious_Chicken Lemon Tortellini Soup

I hope everyone had a great Christmas and that Santa brought you everything you wanted! I got a gorgeous new camera bag and an induction burner (so I can boil water at lightening speed just like Kelly Ripa!) and I couldn’t be happier.

Anyway, I don’t know about you but I definitely are more than my fair share of cookies this month. I feel pretty gross and I could definitely use a few vegetables and a meal or two with actual nutritional value in my life.  I had grand plans to do a post-holiday juice fast – I even bought all of the fruits and vegetables I’d need to make that happen – but we got hit with a blizzard and cold juice just didn’t sound very appetizing at all. This light, brothy soup ended up being just what I needed. Filled with random ingredients from the fridge and freezer, and finished with fresh lemon juice to give it some brightness, it was just about perfect.

As with most soups, this one is delicious the first night and even better left over. Make a double batch and have it for lunch all week!

Lemon Chicken Soup | @HealthyDelish

5.0 from 1 reviews

Lemon Chicken Soup with Tortellini
 
Prep time
Cook time
Total time
 
I usually like my soups to be rich and tomato-y, but I kept this one light for a nice change of pace. Since the flavor of the broth is so prominent be sure to start with a flavorful one. I used homemade chicken stock from the freezer, and recommend that you do to. If you don’t have any made, I like Swanson or Emeril’s All-Natural stock, both of which have a rich chicken flavor. The amount of salt and pepper you need will vary based on what stock you use. Fresh pasta is great in soup, since it doesn’t absorb as much liquid as dry pasta does. If you want to use dry or frozen tortellini instead of fresh, I recommend cooking it separately and adding it to the broth at the end.
Author:
Serves: 4
Ingredients
  • 1 Tablespoon Olive Oil
  • 2 Garlic Cloves, crushed
  • 1 Leek, white and light green parts only, cut into half-moons
  • 1 Carrot, chopped
  • 6 cups good quality Chicken Stock, preferably homemade
  • 2 1-inch cubes Parmesan Cheese
  • Salt and Pepper
  • 1 package (9 ounces) Fresh Cheese Tortellini
  • ½ cup Frozen Peas
  • 2 cups Baby Spinach
  • 1 Lemon, juiced
Preparation
  1. Heat oil in a large saucepan set over medium heat. Add the garlic and cook 1 minute, or until fragrant. Add the leeks and the carrots; cook 3 minutes, stirring constantly. Add the broth and cheese; bring to a boil. Season with salt and pepper.
  2. Add the tortellini; boil for 7-9 minutes or until cooked through. Reduce heat and stir in the peas and spinach; simmer until spinach is wilted. Stir in the lemon juice.

 

Comments

  1. As someone who decided to forego actual meals starting on Christmas Eve morning in lieu of all the cookie batter/dessert she knew she was going to taste test..I feel you. I am sugared. Out. And this soup sounds so awesome.

  2. I am totally cool with not seeing a cookie or sweet for a long while – I feel gross as well.
    This soup is warming up my belly in a good way just looking at it! My kids love tortellini too, I think I may actually get them to eat “soup” with this one. Happy new year!

  3. This looks so yummy! Perfect after weeks of holiday indulgence!

  4. This looks great! Thanks!

  5. This soup was heaven!!! Just had it for dinner tonight and we will be making this many more times in the future. Thanks for all your great recipes.

  6. I like what you guys are usually up too. This sort of clever work and
    coverage! Keep up the awesome works guys I’ve added you guys to our blogroll.

  7. This soup is a great change! I did add a touch of white wine to it and may try fresh mushroom next time.

  8. put the cheese in as cubes or grate it ?

    • Lauren @ HealthyDelush says:

      Whichever is easier for you. I throw the cubes right in. It melts down and gives the broth a great flavor.

  9. Can you tell me why my parmesan cubes didn’t melt down completely? They mostly turned into a blob at the button if the pan…

    • Lauren Keating says:

      Oh weird, I’ve never had that happen! If I use a piece of tough rind instead of the actual cheese, it won’t all melt, but it never turns into a blob. Did you bring the broth to a full boil? My only guess is that maybe it wasn’t hot enough to melt completely.

      • Yeah but the parmesan did seem a little hard maybe I’ll try the flakes next time…was delicious though…thank you!

  10. I just made your recipe and it was perfecto!

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