Tortellini Avgolemono soup

tortellini avgolemono soup (one pot)

servings: 4

prep time: 10 mins

cook time: 20 mins

total time: 30 mins

ingredients 

• 10 oz fresh spinach
• 1 tbs olive oil
• 4 oz pancetta, cubed
• 1/4 cup fresh dill, chopped
• 4 cups low sodium vegetable broth
• 4 cups water
• salt to taste
• 16 oz cheese tortellini
• 3 lemons, juiced
• 2 eggs
• 1/2 tsp black pepper
• Garnish with grated Parmesan + olive oil

instructions

• Rinse, dry and chop your spinach.
• Heat the oil in a pot and then cook the pancetta until crispy. Transfer to a paper towel lined plate. Wipe the pot clean.
• Pour the broth and water into your pot and bring to a boil. Season with salt to taste. Add the tortellini and cook for 4 minutes. Remove the tortellini from the pot and set aside.
• In a large measuring cup, add eggs, 1/2 tsp black pepper and 1 tsp water, beat for 30 seconds. Whisk the lemon juice into the eggs. To temper this mixture, gradually add two cups of the pot's hot broth (one cup at a time) while whisking vigorously.
• Remove your soup from the burner and pour in the tempered lemon sauce while mixing continuously, until fully incorporated and smooth.
• Lastly, mix in the spinach and dill. Taste and adjust seasonings to your preference. Plate your tortellini in bowls and then pour the soup over. Top with reserved pancetta, black pepper, a drizzle of olive oil, grated parmesan and serve.

notes

Leave out the pancetta to make this vegetarian.

nutrition

Calories: 471kcal | Carbohydrates: 51g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 659mg | Potassium: 622mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7022IU | Vitamin C: 65mg | Calcium: 241mg | Iron: 5mg