Categories: Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium stalks celery, cut into 1/4-inch-thick pieces
• 2 medium carrots, peeled and cut into 1/4-inch-thick rounds
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 medium lemons
• 5 cups low-sodium vegetable or chicken broth
• 1 (14-ounce) package frozen cheese tortellini
• 1 (6-ounce) bag baby spinach

Directions

1. Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion, celery, carrot, garlic, salt, and pepper. Cook, stirring occasionally, until tender, about 6 minutes.

2. Meanwhile, finely grate the zest 1 of the lemons and set aside. Juice both lemons until you have 1/4 cup of juice; set aside.

3. Stir the lemon zest into the soup and cook for 1 minute. Add the broth and tortellini and bring to a boil. Reduce the heat to maintain a simmer and simmer until the tortellini is cooked through, 5 to 6 minutes (less if using fresh tortellini — check at 3 minutes). Stir in the spinach and 1/4 cup lemon juice, and cook until wilted, about 1 minute.

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