Tortellini & Artichoke Soup

Servings

4–5 servings (about 6–7 cups of soup)

Ingredients

• 2 tablespoons olive oil (or butter)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth (use more if you prefer a thinner soup)
• 1 (12-ounce / ~340 g) jar marinated artichoke hearts, drained and roughly chopped
• 9 ounces (250 g) cheese tortellini (fresh or refrigerated; if using dried, adjust cooking time)
• 2 cups fresh spinach, roughly chopped (or baby spinach, whole leaves)
• Zest of 1 lemon (use a fine grater or microplane)
• Salt and pepper, to taste
• Optional Garnish: grated Parmesan cheese, lemon wedges, fresh parsley or basil

Step-by-Step Instructions

1. Sauté the Aromatics:
   • In a large soup pot or Dutch oven, warm the olive oil over medium heat.
   • Add the chopped onion. Sauté for about 4–5 minutes, until the onion becomes translucent.
   • Stir in the minced garlic and cook for an additional 1 minute, watching carefully so the garlic doesn’t burn.
2. Add Broth and Artichokes:
   • Pour in the 4 cups of broth (chicken or vegetable).
   • Add the chopped marinated artichoke hearts to the pot.
   • Stir well, bring the liquid to a gentle boil, then reduce the heat to a simmer.
3. Cook the Tortellini:
   • Add the tortellini (fresh or refrigerated). If you’re using dried tortellini, you may need to simmer them a couple of minutes longer.
   • Let the soup simmer according to the tortellini package instructions (usually 5–7 minutes for fresh; about 8–10 minutes for dried), or until the tortellini are tender.
4. Add Spinach:
   • Once the tortellini is nearly done, stir in the fresh spinach.
   • Cook just until the spinach wilts, 1–2 minutes.
5. Finish with Lemon Zest and Seasoning:
   • Turn off the heat and stir in the lemon zest for a bright, zesty finish.
   • Taste the soup and adjust seasoning with salt and pepper as needed. (Note that marinated artichoke hearts can add some saltiness, so taste first before adding more salt.)
6. Garnish and Serve:
   • Ladle the soup into bowls.
   • Top with grated Parmesan cheese (optional but highly recommended).
   • If desired, add a sprinkle of fresh parsley or basil and a squeeze of fresh lemon juice for extra brightness.

Serving Suggestions

• Pair it with crusty bread or garlic bread.
• Serve alongside a simple green salad for a light, balanced meal.

Recipe Tips & Variations

• Protein Boost: Stir in shredded cooked chicken or chickpeas if you want extra protein.
• Spice It Up: Add a pinch of red pepper flakes if you prefer a mild kick.
• Broth Consistency: For a thicker soup, let it simmer an extra 5–10 minutes before adding the tortellini. For a lighter soup, add an extra cup or two of broth.
• Marinated Artichoke Hearts: You can reserve a couple of tablespoons of the marinade and add it to the soup for extra tangy flavor.

Enjoy this bright, tangy, and comforting Tortellini & Artichoke Soup—a perfect melding of briny artichokes, cheesy pasta, and fresh lemon zest!