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Spinach Tortellini Soup

This Spinach Tortellini Soup is full of tender, cheesy tortellini and mixed vegetables with a hidden protein boost: collagen!

Author Emily Weeks, RDN, LD

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

  1. 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.

  2. Add the baby spinach and tortellini. Let simmer according to the tortellini package instructions (just a few minutes).

  3. 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.