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
Ingredients
-
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)
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!