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Green Snail Soup (Tortellini in Tea Broth)

Keelyn Nori TeaChef Level 1

Pi Lo Chun tea transforms store-bought chicken broth in this hearty tortellini ("snail") soup.

30 m 2


  • 2 tbsp. olive oil
  • 2 c. sliced mushrooms
  • 1 clove garlic, minced
  • 2 c. vegetable or chicken broth
  • 14 oz. stewed tomatoes
  • 3 c. frozen cheese tortellini
  • 10 oz. frozen chopped spinach
  • 1 tsp. basil
  • 1 tsp. oregano
  • 3 c. water
  • 1 tbsp Pi Lo Chun dry tea leaves
  • ground pepper
  • parmesan cheese


Heat oil in nonstick saucepan. Add mushrooms and garlic. Cook 2-3 min. while stirring until softened.

Add broth, water, tea leaves, tomatoes, oregano, and basil. Bring to a boil. Add tortellini and return to a boil. Reduce heat and simmer, stirring occasionally, until pasta is cooked (about 10 min). Stir in spinach and return to a boil. Sprinkle with pepper and parmesan.

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