Lemony Tortellini Soup with Spinach and Dill
Inspired by techniques from Bon Appétit.
Cheese tortellini served in a silky, lemony broth thickened with eggs in the style of Greek avgolemono, with fresh spinach and dill wilted in at the end. A quick, comforting supper finished with olive oil and Parmesan.
Always check the labels of the products you use.
Method
- 1
Prepare the greens. Trim the roots and tough stalks from the spinach, wash well and spin or pat dry, then roughly chop. Roughly chop enough dill leaves and tender stems to make about 8 g (a small handful), keeping a few sprigs for serving.
- 2
Cook the tortellini. Bring the stock to the boil in a medium casserole or heavy pan (or dissolve bouillon paste or cubes in 1.9 litres boiling water). Add the tortellini and cook for 3 min, or as the pack says, then take off the heat. Lift out with a slotted spoon and divide between bowls.
- 3
Mix the egg and lemon. Squeeze 60 ml lemon juice through a sieve into a small bowl, using a second lemon if needed. In a medium bowl or jug, whisk the juice, eggs and 1 tsp pepper.
- 4
Temper. Bring the stock back to a gentle simmer. Scoop out about 240 ml and drizzle it very slowly into the egg mixture, whisking constantly; the mixture should feel quite warm. Add a little more stock if it doesn't.
- 5
Thicken. Whisking constantly, pour the warm egg mixture slowly into the pan. Cook over medium heat, whisking often, for 5-7 min, until slightly thickened and steaming, and at least 71 °C. Don't let it boil. Taste and add salt and pepper if needed; if the stock tastes too salty, add a little water.
- 6
Finish. Take off the heat and stir in the spinach and chopped dill; the spinach wilts at once. Ladle over the tortellini, drizzle with olive oil, top with Parmesan, a little pepper and the dill sprigs.
Storage
Store the broth and the cooked tortellini (tossed in a little oil) in separate covered containers in the fridge for up to 2 days. Reheat the broth very gently, whisking, until steaming hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
20.8 g protein for 388 kcal = 5.4 g per 100 kcal, so protein gives about 21% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.4 g per serving
0.8 % of the 50 g daily maximum · 1.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium casserole or heavy saucepan
- whisk
- slotted spoon or sieve
- fine sieve
- small bowl
- medium bowl or large measuring jug
- ladle
- chopping board
- sharp knife
- salad spinner
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 388 kcal |
| Protein | 20.8 g |
| Carbohydrate | 43.3 g |
| of which sugars | 4.2 g |
| of which free sugars | 0.4 g |
| Fat | 15.4 g |
| of which saturates | 5.6 g |
| Fibre | 3.2 g |
| Salt | 4.89 g |
Protein per 100 kcal
5.4 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
