Lemon Chicken Soup with Tortellini
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.
- 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
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.
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.