Tortellini en brodo aux épinards

Ingrédients

• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons fresh parsley, chopped (optional garnish)

Préparation

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.

2. 2

   Add the minced garlic and cook for one more minute until fragrant, being careful not to let it burn.

3. 3

   Pour in the low-sodium chicken broth, scraping up any flavorful bits from the bottom of the pot. Season with salt and black pepper. Bring the broth to a gentle boil, then reduce the heat to maintain a steady simmer.

4. 4

   Carefully add the refrigerated cheese tortellini to the simmering broth. Cook according to the package directions, typically 3-5 minutes, until the tortellini are tender and float to the surface.

5. 5

   Turn off the heat completely. Add the fresh baby spinach in handfuls, gently pushing it down into the hot broth to wilt. This should take about 1-2 minutes.

6. 6

   Stir in the 1/2 cup of grated Parmesan cheese until it melts into the broth. Taste and adjust seasoning with more salt and pepper if needed.

7. 7

   Ladle the soup into bowls. Garnish with additional Parmesan cheese and fresh parsley, if desired, before serving.