Spinach Tortellini en Brodo

Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.
Servings: 8 yield(s)
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
  • 2 tsp butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 8 cup chicken broth, (or sub vegetable broth)
  • 3 cup water
  • 1 small Parmigiano Reggiano Rind, optional
  • 18 oz spinach cheese tortellini
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp ground nutmeg
  • 2 cup baby spinach
  • salt to taste
  • Parmigiano Reggiano, grated (optional)
  1. In a large pot, melt the butter over medium-low heat.
  2. When melted, add the celery, onion, carrot & garlic.
  3. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
  4. Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.
  5. When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.
  6. Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.
  7. Once cooked, remove the rind, and add the baby spinach.
  8. Stir to combine then serve with freshly grated Parmigiano Reggiano!