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Spinach Tortellini en Brodo
4.77
from
92
votes
Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.
Prep Time:
5
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
30
minutes
mins
Yield:
8
servings
Course:
Soup
Cuisine:
Italian
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:
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
- WW Points:
7