Dec 15, 2010

Spinach Tortellini en Brodo




What can be more comforting than a hot bowl of soup on a cold winter night. I don't know if it's cold where you are, but here in New York, it's that kind of bone-chilling cold that requires you to wear hats, gloves and cozy sweaters.

I'm feeling a little under the weather today, and this hot soup is exactly what the doctor ordered. I've had my eye on Bell'alimento's tortellini en brodo and had all the ingredients to make this. I met Paula back in October at the Pom Wonderful Harvest Fest, she has a beautiful blog and a way with words.

This soup is great when you want to make a quick one pot meal. I used Buitoni Spinach Cheese Tortellini which were great tasting, and had the least amount of fat. I also added some fresh baby spinach for some added antioxidants. Enjoy!


Spinach Tortellini en Brodo
Gina's Weight Watcher Recipes 
Servings: 8 • Serving Size: 1-1/2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 226.6 • Fat: 5.3 g • Carb: 33.8 g • Fiber: 0.9 g • Protein: 11.3 g 



Ingredients:

  • 2 tsp butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 8 cups fat free chicken broth
  • 3 cups water
  • 1 small Parmigiano Reggiano Rind (optional)
  • 18 oz spinach cheese tortellini (Buitoni)
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp ground nutmeg
  • 2 cups baby spinach
  • salt to taste
  • Parmigiano Reggiano, grated

Directions:

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine. Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente.

Once cooked, remove the rind, and add the baby spinach. Stir to combine. Garnish with freshly grated Parmigiano Reggiano!

Makes 12 cups

60 comments :

  1. I love this soup! My mom use to make a version of this soup when I was younger, my little one is 11 months old and it's fun to recreate meals like this with him now : )

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  2. Coincidentally I bought a huge box of Buitoni spinach tortellini and have all of these ingredients on hand. I believe my fiance will be thrilled to have this for dinner tomorrow night! Thanks for the great recipe!

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  3. Mmm, that sounds great. And you're so right about the bone-chilling cold of NY this time of year.

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  4. Looks like a perfect Meatless Monday meal! I'll have to fix next Monday...when it is supposed to be cooler. Thanks, Gina!

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  5. This looks fantastic! Gina, you have a wonderful blog, and I love finding simple recipes like this. I keep all of these things on hand, save for the tortellini, and will definitely be adding this soup to my menu next week.

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  6. What a cool idea! I love the buitoni ravioli but making a soup with them is even better!!

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  7. I love this soup. It's so simple and so comforting.

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  8. This looks great! Perfect for a winter night.

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  9. Looks fabulous! And yes, it is cold these days!!

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  10. Jen Lepley-Callan12/16/10, 9:07 AM

    I used to eat this in Sicily ALL of the time!! Yuum...sounds like a great idea for this old wintery night!!

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  11. Hi Gina, this looks awesome! If I use regular cheese tortellini (as that is what I have on hand) will it change the points value? LOVE your site, I make so many things from here!

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  12. It may change slightly, it's hard to say without recalculating. If it does change, maybe 1 more point?

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  13. you are so right about this New York weather - freezing! but this recipe would make any cold night better!

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  14. Weight Watchers had a soup similar to this in a cookbook a long time ago, but it had a can of diced tomatoes in it as well and no Parmesan cheese. Yum, I can't wait to try yours.

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  15. I just cooked this tonight, and I have some questions: Does the brand of tortellini make a difference in point value? I added the tortellini and it cooked very quickly and there was lots of tortellini and very little soup. When I heat it up, I am afraid that it will turn to mush. Do you think you can cook the tortellini separately, then add it to the soup? We loved the taste; the nutmeg was a terrific addition. And we love all of your recipes! They are our WW mainstay!

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  16. I would have to say that tortellini is probably my favorite pasta. I would also have to say that my very favorite stuffing in tortellini is spinach, so I guess spinach tortellini would be may favorite. This dish looks delicious. I think I'm going to have to put this one in my recipe box and serve it sometime this weekend. Thanks for sharing this delicious looking recipe

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  17. I like how you added baby spinach to the soup. I'll pick up some tortellini over the weekend and make a batch.

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  18. I saw this recipe Thursday at work, stopped by the store and picked up the few ingredients I didn't have on hand. This recipe was so easy and yummy - even better the next day. It's a new staple on the soup list at our house!!!

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  19. I couldn't find spinach tortellini, so I used cheese. I calculated 7 points per serving with the change. EXCELLENT recipe. It was a perfect winter soup

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  20. The points may change with different tortellini, so I would check the points to make sure. And yes, there is a lot of tortellini in this soup which makes it so hearty and filling, but if you wish to use less, then it will be lower in points.

    I don't see why you couldn't cook the pasta separately, especially if you plan on eating this the next day. I like to eat it right after I cook it, left overs get mushy.

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  21. This soup sounds wonderful! Definitely a great comforting soup!

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  22. This soup looks awesome! I too love Paula's blog. I had been invited to that POM trip & would have loved spending time with you gals :) XO

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  23. Just made this and it is delish! Thank you! Your site is wonderful :)

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  24. Just made this! I only bought a 9 oz package of the spinach tortellini. I cooked half of it in the soup and the other half in water and then drained it immediately. Now I have it packed up for my H and I to take for lunch tomorrow. Thanks for the wonderful recipe!

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  25. Wow, this soup was amazing!! When I first told my husband I was making "spinach soup" (a horrible description I know) for dinner a look of horror crossed his face. I almost talked myself out of making it; boy am I glad I didn't though! The only change I made was to cut the amount of celery in half and double the amount of carrots, based on my personal preferences of course. Thanks so much for a delicious recipe!

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  26. I made this for lunch and all I can say is that you, Gina, are brilliant. Thanks for this site and finding the time to do all this.

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  27. Thanks so much for sharing this recipe Gina!This is one of my favorite soups. I love your addition of spinach! It was truly a pleasure meeting you! You're such a doll! Hope to see you again this year xoxo

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  28. I've made this recipe several times in the past. Tonight, I'm going to make it with whole wheat tortellini's with cheese and garlic. I'm so glad to see a point value to it!! Gina, you are probably one of the most awesome people!! Thank you for putting these awesome recipes on your site!!

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  29. RH from Olivenhain1/6/11, 10:32 PM

    This recipe was wonderful. It was easy, quick and tasty. I think the fresh nutmeg makes a difference. My husband loved it and I have passed it on to other WW friends. Even good for my vegetarian friends by just changing to a veggie broth. Oh, I cut it in half for my husband and myself and added a lot more fresh spinach. I have enough for lunch tomorrow. Yumm!

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  30. Great soup! Made it tonight! Loved it! Thank you again :)

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  31. Just made this last night. So good. And there is enough left over for lunch all week long! Yea!! Thanks, Gina. Your recipes are all outstanding!

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  32. This was delicious. The nutmeg added just a little kick. This really tasted... special. Like, a real treat.

    Gina, I've not made many of your recipes, but I've made 6 thus far, ALL of which have been amazing, and my husband (who usually hates my "health food" has liked every single one!). THANK YOU.

    I really appreciate your focus on using real, delicious ingredients (BUTTER, baby!) while still looking for ways to be live-able on the Weight Watchers plan in the long term. Thanks so much!

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  33. Mary - Thanks, I'm happy you feel that way!

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  34. Does this recipe really call for 18 ounces of tortellini? It was delicious, but seemed like ALOT of tortellini and not much soup.

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  35. I made this last night and it was really yummy! Thanks for sharing another way to use tortellini! I love tortellini! All of my kids ate it too which was a big plus! :-) Oh, and everyone talking about how much tortellni was in it made me smile. I added 26oz of tortellini and didn't think it was too much! :-) I even noticed the recipe link you have for it calls for 20oz. I can't get enough! :-)

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  36. How many tortolini's does this count for??

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  37. Recipe states:

    "Add the chicken broth, water, rind and increase heat to medium-high and bring to a boil"

    Silly question but what is meant by rind?

    Thanks Bev

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  38. The rind of the parmesan cheese if you are using it.

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  39. I just made this soup and loved it! I did add the juice from a half a lemon. I find the acid gives the soup a bright and fresh flavor. Thanks for the recipe!

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  40. Delicious! Next up is black bean soup. :)

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  41. This soup is absolutely amazing. The nutmeg in the broth really brings it home and adds something special. I love the old school use of the rind in broth. (Although still excellent without it) The taste of this soup literally brought me right back to the tastes of my Italian-American childhood. I find that Pasta tends to absorb all of the broth so when I store it in the refrigerator I seperate them into two containers and add the tortellini when heating up. (Old restaurant trick, that is how they serve soups with rice or pasta in them) Thanks again Gina. I don't know what I would do without your blog. Any ideas on how to make this even lower fat buy subbing out the pasta? Cannellini beans maybe?

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  42. Reminds me of growing up with my grandmother! I love your blog and "pimp" it out whenever I can.

    Thanks Gina! Been using your recipes for years now and I'm never disappointed.

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  43. Of all your recipes that we've tried so far (MANY), this is my favorite! We made this on Sunday, ate leftovers Monday night and now Tuesday lunch. In this short time, I did not notice any mushiness to the tortellini.

    To abbyb1: My hubby and I call ourselves "SkinnyTaste evangelists" - we LOVE spreading the word, even to cashiers at WalMart!

    Thanks, Gina!

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  44. Again, another great recipe! I actually didn't have celery or carrots but plenty of spinach, so I just made it without the celery and carrots and it was wonderful! Very filling and got in a ton of spinach! Next time I'll be sure to have the celery and spinach because the sweetness of them probably make this even more tasty! Thanks again!

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  45. Gina,
    I'd just like to say WOW just WOW. This recipe is to die for. I just made it for dinner and its so easy to make, delicious and super filling! Another great recipe! I have many of your recipes on regular rotation in my household. Thank you so much for your delicious recipes!

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  46. Hi Gina,
    I made this tonight and it is sooo good!
    Just wondering -- what kind of chicken broth did you use? Regular? 99% fat free? Fat Free?

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  47. This is one of my very favorite recipes (of yours). The sweetness of the cheese, the earthy spinach, the sweet carrots, and savory celery... just comes together in the most satisfying need filling dinner and the points are so low for such a generous serving.

    Love, Love, Love.

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  48. This is a great recipe. I'm not dieting at all, I just love healthy and simple food. Sometimes when I make this recipe, I mix it up by adding some crushed or petite diced tomatoes instead of carrots and substitute beef broth for chicken, or make it with veggie broth.

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  49. Just for the record do not accidentally think that cloves are nutmeg because you're stuffed up with a cold and add 1/2t. of cloves to the soup. :) It doesn't work out. DO love this recipe though.

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  50. NoNoNannette9/26/12, 9:23 AM

    I think I would like try to combine you Spinach Tortellini en Brodo and The Three Cheese Tortellini and Mushrooms soup together. What you think?

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  51. Every time the seasons change, I get a bad head cold and feel miserable. I looked for some brothy soup recipes on your site, and this was the first one I tried. I thought a spinach soup would be pretty bland, but it was fabulous! I think cooking in the parmesan rind added so much depth that I didn't expect to be there. Thank you for making this week more bearable!

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  52. Delicious soup! When I put the recipe into the builder though, I got 4 PP per serving or 9 PP for two servings. I didn't change anything or make any substitutions... any idea why this might be? Thanks for all that you do - I LOVE your site!

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  53. My husband and I loved this recipe! So simple and delicious. I think the nutmeg really takes it to the next level.

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  54. Added some cooked chicken and mushrooms that I had on hand.. Delicious. Used the cheese rind . It added tons of flavour in combination with fresh grated nutmeg. Thanks for the great tummy warming recipe!

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  55. I've made this a few times. I usually add some cooked shredded chicken and a ton more spices as it tastes a bit bland. I also leave out the water to bump up the flavor. Shaved parmesean makes this whole dish!

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