Summary

Ingredients

• 1 small onion (s)
• 1 clove garlic
• 1 tablespoon butter
• 300 g spinach leaves
• 1 liter chicken broth
• Iodized salt
• 150 g broccoli
• 150 g suar snap peas
• liter ⅛ milk
• 18 tortellini, fresh green
• pepper
• nutmeg
• Parmesan

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Instructions

1. Peel and dice the onions and garlic and sauté in the butter until translucent. Add spinach and broth, season with salt, pepper and nutmeg. Bring everything to the boil, cover and simmer gently for 10-12 minutes.
2. In the meantime, clean the broccoli, cut into small florets and wash. Wash the sugar snap peas, remove the ends and cut in half crosswise. Blanch both vegetables in bubbly salted water for 3 minutes. Rinse in cold water and allow to drain.
3. Puree the soup, add the milk, bring everything to the boil. Add the tortellini to the soup and cook. Fold the vegetables into the soup, let them get hot, season to taste and grate some cheese over them.
4. Provides folic acid, iron, calcium, as well as B-vitamins and magnesium.