How To Make Spinach Tortellini in Brodo
This tortellini in brodo is an Italian dish of spinach- and cheese-filled pasta cooked in a light broth with some vegetables.
Serves:
Ingredients
- 2tspbutter
- 2stalkscelery,chopped
- 1smallonion,chopped
- 1carrot,peeled & chopped
- 2clovesgarlic,minced
- 8cupschicken broth,or vegetable broth
- 3cupswater
- 1small Parmigiano Reggiano rind,optional
- 18ozspinach cheese tortellini
- ½tspground pepper,fresh
- ½tspground nutmeg
- 2cupsbaby spinach
- salt,to taste
- Parmigiano Reggiano,grated, optional
Instructions
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In a large pot, melt the butter over medium-low heat.
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When melted, add the celery, onion, carrot & garlic.
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Cover and reduce heat to low and cook for approximately 8 to 10 minutes until vegetables begin to soften.
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Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.
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When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.
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Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.
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Once cooked, remove the rind, and add the baby spinach.
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Stir to combine then serve with freshly grated Parmigiano Reggiano!
Nutrition
- Calories: 312.22kcal
- Fat: 9.25g
- Saturated Fat: 4.16g
- Trans Fat: 0.04g
- Monounsaturated Fat: 3.17g
- Polyunsaturated Fat: 0.88g
- Carbohydrates: 40.91g
- Fiber: 1.88g
- Sugar: 5.31g
- Protein: 16.00g
- Cholesterol: 38.34mg
- Sodium: 991.69mg
- Calcium: 152.20mg
- Potassium: 394.59mg
- Iron: 1.65mg
- Vitamin A: 117.88µg
- Vitamin C: 2.83mg
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