Lemony tortellini soup
This lemony tortellini soup is light on the stomach, very tasty, and is a great weekday training meal to keep your glycogen levels topped up and your muscles healthy…
- Prep: 5 mins
- Cook: 10 mins
- Total: 15 mins
- Serves: 2-3
Feeling ready for a nutritional reset? The start of the year is the ideal time to revitalise your eating habits and get back on track, and this Lemony tortellini soup will help you do just that.
I’m not one for a complete January detox. I’d rather encourage habits you can sustain consistently for the next 12 months, embracing a good balance of macronutrients (carbs, protein and fats) and micronutrients (vitamins and minerals) and keeping well-hydrated.
Focussing on a wide variety of fresh ingredients and cooking from scratch will help you avoid ultra-processed foods and nutrient-poor calories.
A better-nourished body for the long term is a more resilient one, so getting your diet right for the new year will not only give you improved energy levels but also help prevent injury.
This Lemony tortellini soup with spinach and dill uses eggs rather than cream for the sauce, which boosts the protein element of this dish.
Light on the stomach and very tasty, it’s a great weekday training meal to keep your glycogen levels topped up and your muscles healthy.
Top image credit: Dave Caudery
Ingredients
- 300g fresh tortellini
- Juice of 1 1/2 lemons
- 800ml vegetable stock
- 4 eggs
- 100g spinach
- 25g dill,
- To serve
- Grated parmesan and extra virgin olive oil
Methods
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Step 1
Bring the stock to the boil and add the tortellini. Cook for 2mins, or according to the pack instructions. Remove with a slotted spoon and set aside, keeping the stock water in the pan.
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Step 2
Add the lemon juice to the stock. Remove from the heat. Break the eggs into a heatproof bowl. Add a pinch of salt and a good grinding of black pepper and whisk for a couple of mins.
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Step 3
Add 1 tbsp of the stock to the eggs, whisking all the time. When that is combined, gradually add the rest of the stock, continuing to whisk all the time.
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Step 4
Bring a saucepan of water to a simmer and place the bowl on top. Whisk the eggs until the mixture becomes thicker and the consistency of double cream.
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Step 5
Transfer the egg mix back into the pan you heated up the stock in. Add the tortellini, spinach, dill, season and heat VERY gently until the spinach has wilted.
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Step 6
Serve immediately in warmed pasta bowls with plenty of grated parmesan and a good drizzle of olive oil.
Mix it up – 3 twists on your tortellini
Go Gut-friendly
Mix in a jar of artichokes, drained, at stage 3, when you add in the tortellini. Delicious and packed with fibre.
Anyone for peas?
Add 2 tbsps crème fraiche and a cup of cooked peas at stage 3.
Add more protein
Poach 2 salmon fillets at stage 1. Remove with the tortellini and break into flakes. Pop back into pan at stage 3 with the tortellini.
Kate Percy
Sports nutrition cook and author 
