Cheese tortellini soup with vegetables

Name: Cheese tortellini soup with vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 yellow onion, finely chopped; 2 garlic cloves, finely chopped; 2 large parsnips, diced; 2 Nantes carrots, diced; 2 stalks of celery, sliced; 6 baby bok choy, sliced; 1/2 teaspoon (2.5 ml) herbes de Provence; Olive oil; 8 cups (2 L) chicken broth; 250 g refrigerated cheese tortellini; 1 package (142 g) baby spinach; Salt and freshly ground pepper

Preparation 25 min
Cooking 25 min
Servings 6 to 8
Freezing Absolutely

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Ingredients

1 yellow onion, finely chopped
2 garlic cloves, finely chopped
2 large parsnips, diced
2 Nantes carrots, diced
2 stalks of celery, sliced
6 baby bok choy, sliced
1/2 teaspoon (2.5 ml) herbes de Provence
Olive oil
8 cups (2 L) chicken broth
250 g refrigerated cheese tortellini
1 package (142 g) baby spinach
Salt and freshly ground pepper

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Preparation

In a large saucepan heated to medium high heat, put the vegetables and herbes de Provence, add a good drizzle of olive oil and season with salt and pepper. Cook 7 to 8 minutes, stirring, to caramelize the vegetables.
Add the chicken broth, cover and bring to a boil. Reduce heat to low and simmer for 5 minutes.
Add tortellini and cook according to package directions, 5 to 10 minutes.
Add the spinach and mix. Serve with a baguette!