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 73 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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185 comments

  1. Very delicious soup. Was a big hit with family. Will definitely be making it more often. 

  2. 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.

  3. So easy and so delicious! My family loved it!!

  4. How many tortellini per serving???

  5. Easy and tasty!

  6. 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? 

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

  8. 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!

  9. 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!

  10. 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.

  11. This is yummy!
    Are the leftovers good after being frozen?

  12. Can you use frozen spinach?

  13. 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!

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

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

  16. 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!! 

  17. 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! 👍

  18. Is there any way to make this gluten free?

  19. This was fantastic!  My 16 year old have this a 10 out of 10!!

  20. So flavorful and so easy to make!