This quick soup is a refreshing way to celebrate spring and warmer weather!

Yield: 2
Prep time: 5 minutes
Cook time: 5 minutes

Gluten Free Cheesy Spinach Tortellini Broth

As the weather warms up and we move into summer, it can seem weird to reach for the soup bowls, but trust me. This soup is more a broth and it's light and refreshing with a hint of lemon and fresh spinach. It makes a great springtime lunch option or a light dinner meal, too, washed down with a traditional glass of homemade lemonade.

Ingredients:

For the broth
1 pack Evexia Gluten Free Spinach and Ricotta Tortellini
1 large unwaxed lemon
100 grams Parmigiano Reggiano cheese*
150 grams fresh baby spinach
350ml water
800ml chicken stock
salt
pepper
Need a conversion? Use this handy chart.

*Parmigiano Reggiano is not a vegetarian friendly cheese as it uses animal rennet. You can substitute it with either grana padano or pecorino for a similar flavour.

Spinach Tortellini Soup Recipe

I originally shared this recipe back in 2013 using normal pasta. I've always been in love with this soup and wanted to make it again but finding fresh gluten free pasta can be tricky. And then I heard about this gluten free fresh tortellini in a coeliac group and had to try it. You'll absolutely love it! 

Here's a bit of a warning, the Evexia pasta is great but it's so delicate, so be gentle with it! It doesn't take much cooking so be sure not to over do it!

Instructions:

1. Thinly slice the cheese, keeping the rind.
2. Place the water, stock and rind into a large saucepan and bring to the boil. 
3. Remove the rind from the stock now or risk having to hunt for it later.
4. Add the spinach leaves, a little salt and the lemon pepper and cook for two minutes.
5. Add the tortellini and the sliced lemon and allow to cook for a minute being sure the pasta doesn't break and serve!

More fresh Spring dishes:

 American-Style Single Serving Lemonade

Gluten Free Chicken and Raspberry Salad

Gluten Free Viennese Whirls