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Spinach Tortellini en Brodo (in Broth)

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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 (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.

Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.

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.

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 (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.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 (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.

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Spinach Tortellini en Brodo

4.74 from 84 votes
Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.
Course: Soup
Cuisine: Italian
Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Yield: 8 servings
Serving Size: 1 -1/2 cups


  • 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)


  • 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!

Last Step:

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Makes 12 cups


Serving: 1 -1/2 cups, Calories: 228 kcal, Carbohydrates: 33 g, Protein: 11.5 g, Fat: 5.5 g, Saturated Fat: 2.5 g, Cholesterol: 32.5 mg, Sodium: 915.5 mg, Fiber: 2.5 g, Sugar: 3.5 g


Photo credit: Jess Larson

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199 comments on “Spinach Tortellini en Brodo (in Broth)”

  1. This was the first skinnytaste recipe I made years and years ago. It was SO good, I started telling people about the website and copying recipes. I got the books, and now I gather new recipes from the website.

    Thank you Gina for all of the years of healthier recipes!

  2. So simple & so delicious. A perfect soup for if you aren’t feeling well too. Very light and the nutmeg adds a nice touch.

  3. Outstanding. I used a bit less nutmeg than 1/2 teaspoon but I’m so glad I didn’t omit it. So easy and reasonably priced to make.

  4. 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!

  5. 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…

  6. Five stars when I omit the nutmeg. I feel it gives the soup an odd flavor. Love it without it! Easy & quick to make.

  7. Made this for lunches this week! Will definitely make again!
    I doubled the veggies, as I am trying to up my veggie intake!

  8. 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!

  9. 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!

  10. Avatar photo
    Beth Ann Michelle

    This is excellent! The nutmeg and cheese rind make it especially delicious and unique. I used Pecorino Romano as I had it on hand.

  11. 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!

  12. 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

  13. 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,

  14. 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.

  15. 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.

  16. Avatar photo
    Jennifer from Chicago

    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!

  17. This soup was delicious! I used smoked turkey sausage and added some extra Italian seasoning! Will make this again!

  18. Love this ..I have made it several times .I usually add some shredded chicken and whatever veggies that need to be used it..

  19. Gina, doesn’t the water dilute the flavour of the chicken broth?  I’m going to make it tomorrow but am hesitant about adding the water.

    1. YES! I make this soup once a week. When you reheat, make sure to do so on LOW (slow and steady wins the race here). Otherwise, the tortellini will break or tear.

  20. To provide more flavor, added olive oil when sautée veggies.  Doubled all veggies including spinach.  Used 1 stock box and 1 broth box. Adjusted seasonings as I went along, needed flavor.  Used fresh made prosciutto tortellini, the kind in refrigerator section of store which only needs 4 minutes to cook but added so much to the flavor.  Also added a bit of curly pasta made from veggies, i believe Ronzoni makes it.  Topped it with grated parm.  Absolute perfection. Husband said best soup yet!   Thanks, Gina.  I always appreciate Gina giving us the most flavor while keeping down the carbs, fat  and calories.  We could always add more if we can spare the calories.  

  21. This was soooo yummy! I read reviews and adjusted a bit to my taste. I added extra garlic, 9 cups of broth instead of 8 and used an entire bag of spinach since it cooks down so much. YUM!

  22. This was super easy and I expected it to be great — but it’s tremendously bland! I used low sodium chicken broth from Trader Joe’s, and Trader Joe’s spinach & cheese tortellini. Maybe that has something to do with it? The soup lacks any flavor whatsoever 🙁 Disappointment.

  23. I read some of the comments first and adjusted the cooking garlic salt onion powder a pinch of red pepper flake off and a few extra veggies followed by a garlic clove.This is a relatively easy recipe with a great taste,add crusty bread for a winters meal.

  24. This is good, made it last night. A couple things to be aware of – if you’re going to freeze it, don’t add the pasta until ready to eat. I saw some comments saying you could freeze this and didn’t think about leaving out the pasta until it was too late. If you freeze after adding pasta it all turns to mush upon reheating. Also, I used the Barilla spinach and cheese dried tortellini and I think they rather clog up the soup, possibly adding more calories. I’m thinking if I used fresh tortellini, I’d get to 16 oz a lot faster than using this dried pasta.

  25. Made this recipe exactly as recipes stated. I thought it was very bland with hardly any taste. You need to add a lot of spices to this to make it good! Paprika, garlic powder, salt, pepper and whatever you’d like to add is a must. Otherwise soup is bland and boring! Will make it again but not the way stated in the recipe.

    1. Totally agree. We just made this and it was bland. Taking your suggestions and adding more spices 

  26. I’m looking to find soups that can be canned. How do you think this one hold up? Maybe can everything but leave out the tortellini? Or do you think it would hold up? 

  27. Wonderful soup! Though it is marked as vegetarian even though it calls for chicken broth. It can easily be made with veggie broth. 

  28. Perfect! Exactly what I was looking for. Just got my first CSA box from my favourite farm, and I knew what I wanted to do with that first little bunch of spinach. It is so lovely to taste all the veggies in this brodo. Fresh and clean flavour. Yum!

  29. Absolutely delicious!
    My husband does not like carrots and its only meh about spinach. He loved this! I ended up adding an entire container of spinach (8oz?) because it cooks down so much and does not alter the taste much.
    This is a definite comfort food go to!

  30. Avatar photo
    Ilana Kerschbaum

    I have wanted to make this soup all winter. Finally, as we hit spring time in Alaska, I made it! So good! My only mistake was adding the tortellini before we were ready to eat it, so they became a little mushy. So good. My 14 year old son, is a young chef and food critic. Even he thought it was good. I will make this again.

  31. Avatar photo
    Laura Bollinger

    This is a new favorite in our house! The flavor was so good! The only thing we’ll do different next time is add more spinach. Love this recipe!

  32. Delicious! Easy to make and full of flavor. The parmesan find is always a great addition. Thanks for a great recipe!

      1. It was a big hit w the family.  I used frozen cheese tortellini and it worked out fine.  I doubled the batch.   Had not much left and the family asked for
        It to come back soon.  

  33. This is delicious. Easy to make and great for lunches the next day. Another winning recipe from Skinny Taste

  34. Okay. So. I am rating this on a VERY similar recipe in Gina’s cookbook I made tonight. It was a spinach tortellini soup made in the instant pot. Some minor changes to this recipe but I’m not gonna lie. Get the cookbook and make that recipe. It’s heavenly. It took a little bit of prep time but I don’t have a food processor to chop stuff right now though I am working on that. Prep time will be cut down to nothing. Anyway it was amazing. And I am freezing leftovers! Yay!! So again, check out the slightly different IP cookbook version of this is you can!! 

  35. The base of this recipe was delicious but I chose to add a can of well rinsed Tri-Color Beans and some loosely chopped Cento Italian tomatoes for an extra punch of color, flavor and nutrition.  As a vegetarian I’m always looking for ways to get my fill of the good stuff! Will definitely make this again! 👍

  36. Just made this soup today and it is absolutely wonderful..    The parmesan rind makes a HUGE difference in the flavour of the soup.  Will go into our rotation for sure.  Thank you Gina for all your work and all the delicious recipes.  My husband and I have been pretty much eating your recipes for the last four years and have lost the weight we wanted to lose but love the recipes so much we just keep on making them.

  37. I’ve made this twice now and it is so flavorful for so few calories! Only thing I changed was more spinach. I wanted to use the entire 8 oz bag. When I cook now I open the recipe page of MyFitnessPal and just record the weights of everything in grams.Then when I am done cooking I portion everything right away. Makes is so easy to feel confident in my calories per serving. FYI, Whole Foods sells Parmesan rinds.

  38. Avatar photo
    Marge Talken

    Gina, what brand tortellini do you use? I bought the refrigerated buitoni ricotta and spinach ones, and when added to the soup they turned out so huge! Didn’t keep their shape well either. Love, love your recipes and always share your site info with my WW friends! Thanks, marge

  39. Avatar photo
    Maria Wittek

    This recipe was so easy to prepare and the soup was delicious.  Definitely going to make this again. 

  40. This soup is honestly the tastiest soup I’ve ever made!  GIna is absolutely right.  The cheese rind makes all the difference and that step can’t be omitted if you want your soup to be flavorful.  I did use College Inn broth which is my preferred brand and the soup came out perfectly.  I plan to make it again this week.  Thanks, Gina!  Your recipes are the best!!

  41. Great recipe! I have made it several times. It is very light and satisfying! Perfect every time!❤️

  42. Avatar photo
    Karen Stevenson

    I made this soup but changed it a little. I added 1 extra stick of celery and 2 extra sticks of carrots. Eliminate the water and add all chicken broth (11 cups chicken broth total). Add 2 small chicken breasts to the sautéed vegetables and broth. Let that simmer for about 45 mins. Take out the chicken breasts and let cool. Then shred them and add to the soup mixture. As for seasonings I added 3 bay leaves, cayenne pepper, celery flakes, and reduced the nutmeg to 1/4tsp.

  43. oh so very good.  I didn’t have a cheese rind so I sprinkled a little cheese in the broth .  It was soooo good.

  44. This soup was so delicious. I usually find soups don’t turn out as well as I’d like, but this soup had so much flavor! I used a large cheese rind like suggested which I think is what made it so tasty! Thanks for the recipe. I’ll be making this again very soon! 

  45. I made homemade chicken stock and gave this recipe a try. Ended up composting it, not because of the recipe, but because I used the wrong kind of tortellini. I didn’t know that the dried ones from Trader Joes were going to be really nasty tasting. Oops! I should have tried harder to find fresh ones…

  46. Be careful calling this recipe egg free; the tortellini will most likely have egg in it. That wasn’t an issue for us though. There’s only two of us, so I cut the broth in half, but I doubled the garlic and swapped the water for more broth. It was extremely delicious and I’ll definitely be making it again!!

  47. Avatar photo
    Melissa Kamins

    This recipe was incredible! I think A big key to it having the depth of flavor is using a homemade stock I’ve made similar ones using store bought stock and it’s never the same. I added Some red pepper flakes when the veggies were cooking in the first step to add a little heat. Would definitely make again my family loved it! 

  48. I made this tonight and found it to be very bland.  I followed the recipe to the “T”.  Any ideas on what to add to add some flavor?  I used fresh spinach and cheese Tortellini and it was awesome but it needs a kick of something..

  49. Definitely top 1 or 2 soups I have made, albeit maybe not quite as skinny as intended.  Substituted 1/2 duck fat and olive oil for the butter, bought great egg-rich tortellinis, added a pinch of red pepper flakes, and loosely chopped the baby spinach.  I use base for my broth.  OMG.  The broth was amazing and was a great dinner all by itself.  Great.  Highly recommend.  

  50. This looks wonderful 😊. I’m a big fan of yours, Gina! But just as an FYI, in Italian it is “tortellini in brodo” not “en.” 

  51. Loved this soup, my husband and i made it together it was supper easy and fast and we loved it, so did out children.

  52. Just made this for dinner – so good! I added more salt than I originally thought I would, and a dash of hot sauce; it was just the right combo to bring out all the great flavors in this soup. I used dry tortellini, and I was unsure how the recipe should be adapted as a result – I used one bag of Delallo and didn’t change anything – not sure if the ratio was right but it tasted great.

  53. I was so looking forward to this recipe…I made it exactly as directed, and was/am so disappointed…just a ok recipe, very bla. Not use to anything other than fabulous from Gina…guess I’m spoiled.. I debated on wether to say so or not…I mean what’s the use of saying something negative…But decided to go ahead and put my views down.  

  54. That was some seriously good food. Kept well. I put the servings in mason jars and it was my lunch for the week. It was very filling.

  55. Oh my gosh, I made a double batch of this and between my fiance and I we have STILL devoured it in like a week and a half! The recipe yields so much soup! Its awesome, savory, filling, but not heavy. I love it!

  56. I plan on making this tonight. Do you think adding a bit of sauteed peppers and onions (leftover from last nights fajitas) would enhance the flavor?

  57. Avatar photo
    Laureen Lofgren

    Love this recipe! Amazing flavor! I omitted the nutmeg and added 
    An additional carrot  and and extra piece of  celery.
    But did all the rest according to the recipe.  FABULOUS!

  58. Avatar photo
    Michele DeLong

    This was so yummy !!  First Sunday night of the fall season we didn’t have a bbq.  It’s raining here in Toronto so perfect meal.  

    Great recipe !  

    Thanks Michele 

  59. This looks really good and I will give it a try this weekend. Can you tell me how to store any left over soup and for how long. The recipe indicates serves 8 – I am one 🙂

    Thanks, Diana

    1. Diana, just halve the recipe which is what I did for the two of us. There were no leftovers because Hubby had three bowls and I had one! I used 4 c chick broth, 2 cups water and one chick boullion cube.

    2. Just let it cool and then freeze in pre-portioned glass or plastic storage containers. Make sure not to fill all the way; leave room for the liquid to expand.

  60. I really wanted to love the recipe but I found it lacking in flavor. I followed the recipe exactly except added a bit of extra garlic. It actually reminded me of wonton soup; next time I would swap some ingredients; use sesame oil, ginger and cilantro. I love Skinnytaste recipes and use them 3-4 times a week but this was not one of my favorites. (FYI-the tortellini gets mushy overnight; I would take them out of the broth and reheat)

  61. Another winner! I realized I bought an 8 oz. package of tortellini when I was starting to cook so I cut the liquids in half but kept the same amount of veggies. It was delicious – this recipe is definitely going into the rotation!

  62. Very easy, very tasty. I put it in the WW calculator and it came out as 7 points, tho. No worries. It’s worth it!

    1. Hi Amy. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  63. So amazing. The broth has wonderful flavor. I didn’t even notice that there wasn’t any meat.

  64. It’s already cold where I live and soup his the spot on Sunday night! I increased the carrots and celery + used about 4 cups of spinach. I think the parmesan rind really gave it great flavor (and I grated fresh parmesan on top)…also, loved the addition of nutmeg. My husband and I had it for dinner then it’s my lunch for the week. Easy and delicious!

  65. Absolutely easy to make and very yummy! I added green and yellow beans because I had them and used tri-coloured cheese tortellini. Hubby said I have to make it again. Not bad for a first time making soup!

  66. I made this for two people so I cut it in half. It is easy and good. When I make it again I will make the following changes: cut everything in half except for all vegetables including the spinach. 

  67. This was soooo good! My husband is the original “where’s the meat” guy, but he gobbled up every drop LOL. I added some turmeric with the nutmeg, a couple of bay leaves and a few sun dried tomatoes. And a sprinkle of cayenne pepper to my bowl! I loved the yellow color and flavor the turmeric added. I found Barilla Artisanal Collection Cheese & Spinach Tortellini in my local HEB and it is very small, making the perfect little bites.

  68. Avatar photo
    Deborah Gilmore

    So simple and clean. Added shredded turkey breast and a crusty Italian loaf. Each and everyone in the fam enjoyed soup for dinner. Delish!

  69. I used the mini chicken and cilantro wontons from Trader Joe’s and eliminated the parmesan cheese! So good. Thanks Gina for all the great and easy recipes!  

  70. I’ve never heard of Spinach Tortellini En Brodo but I wish I had! This looks so easy and comforting! Thank you so much for sharing, it’s on the meal plan for this week! Can’t wait to try it! 🙂 x 

    Keep up the amazing work! 

  71. OMG sooooo…….good. Brothy and noodlely. I used sweet sausage tortellini. The broth gets a fantastic flavor from the tortellini. I use no salt broth and add salt. . By using no salt broth, I can control the amount of salt. It makes a huge pot of soup. I separated the tortellini from the broth, so it wouldn’t soak all the broth up in the refrigerator. I can’t wait for leftovers!! Thank you Gina.

  72. GINA, 
    I am enjoying this for dinner right now. I didn’t alter the recipe at all, and it’s delicious. Thanks for another terrific recipe! 

  73. Gina – Thanks so much for this recipe! I was a little hesitant about the nutmeg so I only used a 1/4 teaspoon and it came out delicious. The broth is so delicately flavored. Beautifully simple. Perfect for winter.

  74. I love how easy and delicious this soup is! Making it again tonight. Thank you for all of your wonderful recipes GIna!

  75. Avatar photo
    Tarha Selvidge

    I'm doing Weight Watchers and decided to make this last night for dinner. Me and my husband thought it was delicious! Very easy to make and quite filling. I highly recommend using that cheese rind if you can. Many people throw it away but when used in a broth, it really adds major cheese flavor without having to pile on the cheese at the end. The only change I made to the recipe is that I used fat free/low sodium broth, added an extra cup of spinach (love that stuff), and threw in a pinch of crushed red pepper flakes for a little bit of heat.

  76. Wonderful!!!!…. This was really tasty. Hubby and son loved it too. Quick to make and we didn't miss the meat at all. Placed in recipe rotation for sure.

  77. 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!

    1. Avatar photo
      Tarha Selvidge

      I noticed myself adding a little more salt and nutmeg than the recipe calls for. I also added some crushed red pepper flakes.

  78. 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!

  79. Avatar photo
    Chelsea and Justin

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

  80. 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!

  81. 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!

  82. 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?

  83. Avatar photo
    Caitlin Wells

    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.

  84. 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.

  85. 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.

  86. 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?

  87. 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!

  88. 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!

  89. 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!

  90. 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.

  91. 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?

  92. 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!

  93. 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

  94. 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! 🙂

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

  96. 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!

  97. 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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    RH from Olivenhain

    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!

  99. 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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    Paula - bell'alimento

    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

  101. 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.

  102. 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!

  103. 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!

  104. 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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    Gina @ Skinnytaste

    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.

  106. 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

  107. 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!!!

  108. 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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    parmesan crusted tilapia

    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

  110. 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!

  111. 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.

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

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    Gina @ Skinnytaste

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

  114. 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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    Jen Lepley-Callan

    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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      I have a block or parmesan but not a rind. Can u juts add a hunk to the soup in place of the rind ? Thank you !

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