Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.
Spinach Tortellini en Brodo
What can be more comforting than a hot bowl of soup, like this spinach tortellini en brodo, on a cold night. If your family wants meat in theirs, you may also enjoy this Turkey Meatball Tortellini Soup or this Three Cheese Mushroom Tortellini Soup for another vegetarian option.
Hearty soups for dinner are always the best remedy for warming up when the weather starts to get cold. It’s my favorite way to make a one pot meal, and leftovers are great the next day for dinner or to pack for lunch. My family loves this soup, so it’s a dinner win all around!
Have you heard of Tortellini en Brodo?
It simply means tortellini served in broth, in Italian.
This recipe was adapted from my friend Paula of Bell’alimento’s. I met Paula a few years ago on my first ever blogger event at the Pom Wonderful Harvest Fest, she has a beautiful blog with delicious Italian recipes.
A Note about Parmesan Cheese Rinds for Soup
I never toss my Parmesan cheese or Romano cheese rinds out, I always freeze them for soups like this. It’s a great way to add so much flavor to the broth. As your soup or stock simmer, the rind from cheese softens and flavors the liquid. The broth becomes infused with the wonderful cheese flavor. Once the soup is cooked, discard it before eating.
More Soup Recipes
- Chicken and Cavatelli Soup
- Roasted Brussels Sprouts and Cauliflower Soup,
- Asian Beef Zoodle Soup
- Turkey Meatball Tortellini Soup
- Three Cheese Mushroom Tortellini Soup
Spinach Tortellini en Brodo
Ingredients
- 2 tsp butter
- 2 stalks of celery, chopped
- 1 small onion, chopped
- 1 carrot, peeled & chopped
- 2 cloves of garlic, minced
- 8 cups chicken broth, (or sub vegetable broth)
- 3 cups water
- 1 small Parmigiano Reggiano Rind, optional
- 18 oz spinach cheese tortellini
- 1/2 tsp fresh ground pepper
- 1/2 tsp ground nutmeg
- 2 cups baby spinach
- salt to taste
- Parmigiano Reggiano, grated (optional)
Instructions
- 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, parmesan cheese 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 according to package directions.
- Once cooked, remove the rind, and add the baby spinach.
- Stir to combine then serve with freshly grated Parmigiano Reggiano!
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Photo credit: Jess Larson
I agree….the salt and pepper ( I used more than I thought I would) and nutmeg make the flavor…I almost added some chicken bouillion but didn;t bc chicken is not the main flavor of the soup…it is not chicken noodle soup!
Added more salt than I thought I would to bring out the flavor…pepper too. I like the nutmeg in it…gives it some spice…
Five stars when I omit the nutmeg. I feel it gives the soup an odd flavor. Love it without it! Easy & quick to make.
Made this for lunches this week! Will definitely make again!
I doubled the veggies, as I am trying to up my veggie intake!
Made this today for lunches this week. I doubled the vegetables as I am trying to eat more veggies!
Great flavor and definitely will make again!
A family favorite
I’m so glad!
Absolutely delicious soup that I make often. The other comments about it not having any flavor or there not being “enough” to the soup are baseless. The title of the recipe is Tortellini in BROTH, so they should have been a heads up for people to know that there is very little else in the soup. I appreciate the recipe as is, so thank you Gina!
This is excellent! The nutmeg and cheese rind make it especially delicious and unique. I used Pecorino Romano as I had it on hand.
I only made half this recipe for my husband and myself. Still had 2 containers to freeze. Only wish I had added more spinach but it was super delish!
I’m 🇨🇦 too … so that’s probably the problem right?
What is the WwPersonalPoints button all about, please?
I ws hoping it would make it possible to port the recipe into the WW app, but that does not seem to work
I am wondering if the personal WW points are just for US members. I am Canadian and when I hit the personal points it takes to me to the US site and won’t let me log in to my Canadian account. I wonder if others have had this issue or am I doing something wrong. Is there any way around this? thanks,
After reading reviews, I used the recipe more of a suggestion and made a lot of tweaks but I love it!!! I browned 1/2 lb mild Italian sausage and added that before the tortellini. I kept the same amount of veggies & seasonings, but halved the liquid & pasta. I’d intended to halve the entire recipe, but the veggies looked skimpy. I added 1/2 tsp of Italian seasoning as well. It wasn’t until I was eating it on day 2 that I realized I forgot the spinach! Next time I’ll add it for nutrition but I didn’t miss it. Also, I found the tortellini reheated to be completely normal! I’ll try freezing some next time.
absolutely fantastic. will certainly be in our rotation now. family loved it.
used frozen tortellini, thawed first. came out great. followed remaining recipe as is.
added some left over rotisserie chicken at the end, great addition.
I just made this recipe tonight and wow! My hubby was busy so I let the chicken stock and veggies sit for two hours on low and wow! Hubby had two bowls. So delicious! Best ever!
This soup was delicious! I used smoked turkey sausage and added some extra Italian seasoning! Will make this again!
Hubby and I loved this recipe! I used kale instead of spinach and it was great. Thank you,