Tortellini Avgolemono Soup (One Pot)

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Let’s talk about taking a classic Avgolemono Soup recipe and modernizing it. This soup just had to be made. Why not mash up our favorite soups? The Best Creamy Tortellini Soup inspired this creation. I changed the soup base to egg and lemon, and the sausage meat to pancetta. What a comforting combination.

The wonderful part of this soup is that its ONE POT. Minimal cleanup baby. Everything gets done quickly, seamlessly and (most importantly) deliciously. Just start off by cooking up your pancetta until crispy, remove and reserve. You can wipe your pot of any fat or just leave it in there for extra flavor. Bacon will work here too.

Boil up your low sodium vegetable broth and water, season with salt to taste and then add the tortellini. Your tortellini can be cheese, spinach or any type you like to enjoy. I recommend cheese to keep things all about the avgolemono flavor (creamy lemon). Boil your tortellini for only 4 minutes because once you pour the hot broth on the pasta, it will continue to cook it and you don’t want it to fall apart and over cook.

I truly enjoyed adding in the chopped up spinach for that extra dose of soup nutrition. You can definitely chop up some baby spinach as well. The dill brings the ideal herb flavor to this soup. Amazing.

Important to plate your tortellini in your bowl and then pour the broth on top. Do not combine the tortellini into the soup pot only because if you have leftovers, the pasta will over cook and fall apart. Top with your yummy pancetta, grated parmesan, drizzle of olive oil and freshly cracked black pepper.

Tortellini Avgolemono Soup (One Pot)

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3 from 2 votes

Servings: 4

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Ingredients 

• 10 oz fresh spinach
• 1 tbs olive oil
• 4 oz pancetta, cubed
• 1/4 cup fresh dill, chopped
• 4 cups low sodium vegetable broth
• 4 cups water
• salt to taste
• 16 oz cheese tortellini
• 3 lemons, juiced
• 2 eggs
• 1/2 tsp black pepper
• Garnish with grated Parmesan + olive oil

Instructions

• Rinse, dry and chop your spinach.
• Heat the oil in a pot and then cook the pancetta until crispy. Transfer to a paper towel lined plate. Wipe the pot clean.
• Pour the broth and water into your pot and bring to a boil. Season with salt to taste. Add the tortellini and cook for 4 minutes. Remove the tortellini from the pot and set aside.
• In a large measuring cup, add eggs, 1/2 tsp black pepper and 1 tsp water, beat for 30 seconds. Whisk the lemon juice into the eggs. To temper this mixture, gradually add two cups of the pot's hot broth (one cup at a time) while whisking vigorously.
• Remove your soup from the burner and pour in the tempered lemon sauce while mixing continuously, until fully incorporated and smooth.
• Lastly, mix in the spinach and dill. Taste and adjust seasonings to your preference. Plate your tortellini in bowls and then pour the soup over. Top with reserved pancetta, black pepper, a drizzle of olive oil, grated parmesan and serve.

Notes

Leave out the pancetta to make this vegetarian.

Nutrition

Calories: 471kcal | Carbohydrates: 51g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 659mg | Potassium: 622mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7022IU | Vitamin C: 65mg | Calcium: 241mg | Iron: 5mg

Author: Stella Drivas