I hope everyone had a wonderful Christmas and that you received everything you wished for. I got a beautiful new camera bag and an induction burner (so I can boil water in no time like Kelly Ripa!), and I’m thrilled with both.
Like many of you, I overindulged in cookies this month and felt the need for something lighter and more nourishing. I had considered a post-holiday juice cleanse and even bought the produce for it, but then a blizzard hit and cold juice just didn’t appeal. This light, brothy soup ended up being exactly what I needed. Made from a mix of fridge and freezer staples and brightened with fresh lemon juice, it was comforting without being heavy.
This soup is tasty the first night and even better as leftovers, so I recommend making a double batch for easy lunches throughout the week.
Lemon Chicken Soup with Tortellini
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
Instructions
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Heat the olive oil in a large saucepan over medium heat. Add the crushed garlic and cook for about 1 minute until fragrant. Add the sliced leeks and chopped carrot and cook, stirring, for 3 minutes. Pour in the chicken stock and add the Parmesan cubes. Bring the mixture to a boil and season with salt and pepper to taste.
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Add the fresh tortellini and boil for 7–9 minutes, or until the pasta is tender. Reduce the heat, stir in the frozen peas and baby spinach, and simmer until the spinach wilts. Finish by stirring in the lemon juice to brighten the flavors, then adjust seasoning if needed. Serve hot.