Spinach Tortellini en Brodo

What can be more comforting than a hot bowl of soup, like this spinach tortellini en brodo, on a cold winter night. I also love making this soup with Turkey Meatballs too for added protein or with mushrooms if I don’t have spinach.

Spinach Tortellini en Brodo

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. Hearty soups for dinner are always the best remedy. Some other favorites are Chicken and Cavatelli Soup, Roasted Brussels Sprouts and Cauliflower Soup, and Asian Beef Zoodle Soup.

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!

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Spinach Tortellini en Brodo

6
Freestyle Points
226.6
Calories
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 8 servings
COURSE: Soup
CUISINE: Italian
What can be more comforting than a hot bowl of soup, like this spinach tortellini en brodo, on a cold winter night. I also love making this soup with Turkey Meatballs too for added protein or with mushrooms if I don't have spinach.

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 (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, 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!

Notes

Makes 12 cups

Nutrition

Serving: 1-1/2 cups, Calories: 226.6kcal, Carbohydrates: 33.8g, Protein: 11.3g, Fat: 5.3g, Saturated Fat: 0.7g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 7.5mg, Sodium: 982mg, Potassium: 0mg, Fiber: 0.9g, Sugar: 0.5g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Freestyle Points: 6
Points +: 6