Emily Weeks, RDN, LDThis Spinach Tortellini Soup is full of tender, cheesy tortellini and mixed vegetables with a hidden protein boost: collagen!
This post is sponsored by Sprouts Farmer’s Market. All opinions are my own, thanks for supporting brands that make Zen and Spice possible!
Happy Monday! I’ve got an easy and delicious soup recipe that can be made in less than 30 minutes. Carrots, celery and onion are simmered in chicken broth until fork-tender, then tortellini and spinach are added to complete the meal. A generous teaspoon of Italian seasoning (oregano, basil, and thyme) and parmesan cheese really sets the flavors.
This recipe has a secret ingredient: collagen! Collagen is the most abundant protein in our bodies. It’s found in muscles, bones, skin, blood vessels, digestive system and tendons. It’s what helps give our skin strength and elasticity, along with replacing dead skin cells. When it comes to our joints and tendons, in simplest terms, it’s the “glue” that helps hold the body together.
Supplementing with collagen has been found to improve the health of skin and hair, strengthen nails, hair and teeth, and reduce joint pain and degeneration.
When adding a scoop of collagen
You can’t taste the collagen at all– it blends right in. You can also totally make this soup without any collagen powder. I hope you give it a try! You could also add collagen powder to any broth based soup– try my butternut squash soup.
Here’s the recipe for Spinach Tortellini Soup:
Spinach Tortellini Soup
This Spinach Tortellini Soup is full of tender, cheesy tortellini and mixed vegetables with a hidden protein boost: collagen!
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 2 large carrots, diced
- 2 large celery stalks, diced
- 8 cups chicken broth
- 1 tsp salt, to taste
- 1 tsp Italian seasoning
- 6 oz Sprouts baby spinach
- 9 oz Sprouts Market Corner five-cheese ravioli
- 1 scoop Vital Proteins Unflavored Collagen Powder
- 1/4 cup chopped Italian flat-leaf parsley
- Freshly ground black pepper
- shredded parmesan for serving
Instructions
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Heat the olive oil in a large stock or soup pot over medium heat. Add the onion, carrots and celery. Saute until the onions are translucent, about five minutes. Add the water, chicken bouillon, salt and Italian seasoning. Bring to a boil, then reduce heat to simmer until the vegetables are fork-tender, about 10 minutes.
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Add the baby spinach and tortellini. Let simmer according to the tortellini package instructions (just a few minutes).
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Remove from heat and stir in the collagen powder until dissolved. Add the parsley and black pepper. Ladle into bowls and top with a sprinkle of parmesan.
