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 (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.
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4.73 from 72 votes
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Spinach Tortellini en Brodo

228 Cals 11.5 Protein 33 Carbs 5.5 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 8 servings
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.

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!

Notes

Makes 12 cups

Nutrition

Serving: 1-1/2 cups, Calories: 228kcal, Carbohydrates: 33g, Protein: 11.5g, Fat: 5.5g, Saturated Fat: 2.5g, Cholesterol: 32.5mg, Sodium: 915.5mg, Fiber: 2.5g, Sugar: 3.5g
WW Points Plus: 6
Keywords: italian soups, pasta soup, Spinach Tortellini en Brodo, spinach tortellini soup, tortellini in brodo

Photo credit: Jess Larson

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184 comments

  1. 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!

  2. I’m 🇨🇦 too … so that’s probably the problem right?

  3. 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

  4. 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,

  5. 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.

  6. 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.

  7. 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!

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

  9. Hubby and I loved this recipe!  I used kale instead of spinach and it was great. Thank you,

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

  11. 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.

  12. Such a flavourful and simple soup! 🙂

  13. this soup was very very good. I will make again Do you think you can freeze it?

    • 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.

  14. Another DELICIOUS recipe!! This is going to be a weekly staple until it gets warm again!

  15. 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.  

  16. 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!

  17. 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.

  18. 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.

  19. 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.