Spinach And Tortellini Soup Recipe
A vegetarian Italian Recipes recipe with all purpose flour (maida), dried oregano, dried thyme leaves. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To begin making the Spinach And Tortellini Soup recipe, combine the plain flour, oregano, thyme, parsley, dry red chilli flakes, olive oil and salt in a deep bowl and knead into a firm dough using enough water
all purpose flour (maida)(1 cup)dried oregano(1 teaspoon)dried thyme leaves(1 teaspoon)parsley leaves(1 teaspoon)extra virgin olive oil(1 tablespoon)red chilli flakessalt - to tasteall purpose flour (maida) - as required for rollingbaby spinach(1 cup)parsley leaves(1/4 cup)salt - as requiredextra virgin olive oil - as required - 2
Cover with a wet muslin cloth and keep aside for 15 minutes
- 3
Divide the dough into 2 equal portions
- 4
Roll out each portion of the dough into 250 mm
- 5
(10”) diameter circle using a little plain flour for rolling
all purpose flour (maida)(1 cup)all purpose flour (maida) - as required for rolling - 6
Cut into circles using a 50 mm
- 7
(2”) cookie cutter to get 5 roundels
- 8
Keep doing till all the dough is over, to get 20 roundels in all
- 9
Place one roundel on a clean, dry surface and put 1/2 teaspoon of cheese in the center
cheese - grated(10 teaspoon) - 10
Fold over to make a semi-circle and press the edges lightly with your fingers to seal it
- 11
Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together
- 12
Repeat steps 7 to 9 to make the remaining 19 herb tortellini
- 13
Boil enough water in a deep non-stick pan, with salt and oil
salt - to tastesalt - as required - 14
Add the prepared tortellini, few at a time and cook on a medium flame for 3 to 4 minutes
- 15
Drain and keep aside
- 16
Heat the olive oil in a large pot over medium-high heat
extra virgin olive oil(1 tablespoon)extra virgin olive oil - as required - 17
Add onion, garlic, and salt and cook for a couple of minutes
salt - to tastecloves garlic(4)onion(1)salt - as required - 18
Stir in stock, bring to a boil, then cover and reduce heat to simmer until veggies are tender
vegetable stock(8 cups) - 19
Remove lid and add spinach and tortellini
baby spinach(1 cup) - 20
Cook for few minutes, stir in parsley and black pepper, Italian seasoning to taste
parsley leaves(1 teaspoon)salt - to tasteparsley leaves(1/4 cup)black pepper powder(1/2 tablespoon)italian seasoning - as required - 21
Ladle into bowls and add grated cheese on top
cheese - grated(10 teaspoon) - 22
Serve Spinach And Tortellini Soup along with Garlic Bread and Savory Melon Salad for your weekday dinner
cloves garlic(4)baby spinach(1 cup)
Rate this recipe
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Spinach And Tortellini Soup Recipe
A vegetarian Italian Recipes recipe with all purpose flour (maida), dried oregano, dried thyme leaves. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Spinach And Tortellini Soup recipe, combine the plain flour, oregano, thyme, parsley, dry red chilli flakes, olive oil and salt in a deep bowl and knead into a firm dough using enough water
all purpose flour (maida)(1 cup)dried oregano(1 teaspoon)dried thyme leaves(1 teaspoon)parsley leaves(1 teaspoon)extra virgin olive oil(1 tablespoon)red chilli flakessalt - to tasteall purpose flour (maida) - as required for rollingbaby spinach(1 cup)parsley leaves(1/4 cup)salt - as requiredextra virgin olive oil - as required - 2
Cover with a wet muslin cloth and keep aside for 15 minutes
- 3
Divide the dough into 2 equal portions
- 4
Roll out each portion of the dough into 250 mm
- 5
(10”) diameter circle using a little plain flour for rolling
all purpose flour (maida)(1 cup)all purpose flour (maida) - as required for rolling - 6
Cut into circles using a 50 mm
- 7
(2”) cookie cutter to get 5 roundels
- 8
Keep doing till all the dough is over, to get 20 roundels in all
- 9
Place one roundel on a clean, dry surface and put 1/2 teaspoon of cheese in the center
cheese - grated(10 teaspoon) - 10
Fold over to make a semi-circle and press the edges lightly with your fingers to seal it
- 11
Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together
- 12
Repeat steps 7 to 9 to make the remaining 19 herb tortellini
- 13
Boil enough water in a deep non-stick pan, with salt and oil
salt - to tastesalt - as required - 14
Add the prepared tortellini, few at a time and cook on a medium flame for 3 to 4 minutes
- 15
Drain and keep aside
- 16
Heat the olive oil in a large pot over medium-high heat
extra virgin olive oil(1 tablespoon)extra virgin olive oil - as required - 17
Add onion, garlic, and salt and cook for a couple of minutes
salt - to tastecloves garlic(4)onion(1)salt - as required - 18
Stir in stock, bring to a boil, then cover and reduce heat to simmer until veggies are tender
vegetable stock(8 cups) - 19
Remove lid and add spinach and tortellini
baby spinach(1 cup) - 20
Cook for few minutes, stir in parsley and black pepper, Italian seasoning to taste
parsley leaves(1 teaspoon)salt - to tasteparsley leaves(1/4 cup)black pepper powder(1/2 tablespoon)italian seasoning - as required - 21
Ladle into bowls and add grated cheese on top
cheese - grated(10 teaspoon) - 22
Serve Spinach And Tortellini Soup along with Garlic Bread and Savory Melon Salad for your weekday dinner
cloves garlic(4)baby spinach(1 cup)
Rate this recipe
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