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Spinach Tortellini en Brodo Recipe

This delightful spinach tortellini en brodo is a classic Italian soup that features tortellini pasta filled with cheese and spinach, simmered in a flavorful broth loaded with vegetables and spices. It's a comforting meal that's perfect for cold weather but light enough to be enjoyed all year round.

Spinach Tortellini en Brodo Recipe
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Photos of Spinach Tortellini en Brodo Recipe

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Most of the ingredients for this recipe are common pantry items. The two ingredients you may not immediately have on hand are the spinach cheese tortellini and the parmigiano reggiano rind. The spinach cheese tortellini is a kind of filled pasta, typically found in the refrigerated or frozen section of your local supermarket. As for the parmigiano reggiano rind, it's the outer hard part of the cheese. It's used in soups and broths to add a depth of flavor. If you often use parmigiano reggiano, you can just save the rinds for recipes like this.

Ingredients for Spinach Tortellini En Brodo

Butter: A dairy product that adds a creamy texture and rich flavor to the broth.

Celery: Adds a fresh, bright flavor to the soup.

Onion: Gives depth of flavor to the soup.

Carrot: Provides a subtle sweetness and additional nutrients.

Garlic: Enhances the flavor of the soup significantly.

Chicken broth: Acts as the base of this soup.

Water: Dilutes the broth to a desirable consistency.

Parmigiano reggiano rind: Adds a special umami and richness to the soup.

Spinach cheese tortellini: The star of the dish, these are stuffed with cheese and spinach and add a wonderful texture to the soup.

Ground pepper: Adds a hint of spice to the soup.

Ground nutmeg: Offers a warm, aromatic note to the overall dish.

Baby spinach: Provides a pop of color, nutritional value, and earthiness to balance the rich flavors.

Salt: Enhances all the flavors of the soup.

Parmigiano reggiano: Freshly grated on top, this cheese provides a nice finish and added flavor to the soup.

One reader, Joane Arias says:

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This spinach tortellini en brodo recipe is a game-changer! The flavors are so rich and comforting. The combination of the cheese tortellini and the savory broth is simply divine. It's a perfect dish for a cozy night in. I highly recommend trying it out!

Joane Arias

Techniques Required for Spinach Tortellini en Brodo

How to sauté vegetables: In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot, and garlic. Cover and reduce heat to low, then cook for approximately 8 to 10 minutes until the vegetables begin to soften.

How to simmer tortellini: Once the tortellini is added to the broth, simmer until it cooks to al dente according to the package directions.

How to remove the cheese rind: After the tortellini is cooked, remove the parmesan cheese rind from the broth before adding the baby spinach.

How to serve: Serve the spinach tortellini en brodo with freshly grated parmigiano reggiano on top.

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.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 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


  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 to 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!


  • 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

Helpful Technique Tip for Perfecting Spinach Tortellini en Brodo

When adding the tortellini to the broth, ensure that the heat is low enough to maintain a gentle simmer. Boiling the tortellini too vigorously can cause them to burst open and lose their filling. Also, remember to stir the soup gently to avoid damaging the tortellini. Lastly, adding the baby spinach at the end of the cooking process helps to retain its vibrant color and delicate texture.

Time-Saving Tips for Preparing This Recipe

Prep ahead: Chop and measure ingredients in advance to streamline the cooking process.

One-pot wonders: Opt for recipes that allow you to cook everything in a single pot or pan to minimize cleanup.

Time-saving tools: Utilize kitchen gadgets like food processors and slow cookers to expedite meal preparation.

Batch cooking: Make larger quantities of food and freeze individual portions for quick and easy future meals.

Efficient organization: Keep your kitchen well-organized to easily locate ingredients and cooking utensils.

Substitute Ingredients For Spinach Tortellini en Brodo Recipe

  • butter - Substitute with olive oil: Olive oil can provide a similar richness and flavor to the dish while also being a healthier alternative.

  • celery - Substitute with fennel: Fennel has a similar crunchy texture and a hint of licorice flavor that can complement the dish.

  • onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, adding a subtle complexity to the dish.

  • carrot - Substitute with parsnips: Parsnips have a slightly sweeter and earthier flavor, which can add depth to the broth.

  • garlic - Substitute with shallots: Shallots can provide a milder and sweeter flavor compared to garlic, enhancing the overall taste of the dish.

  • chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a vegetarian alternative, providing a similar depth of flavor to the dish.

  • parmigiano reggiano rind - Substitute with pecorino rind: Pecorino rind can impart a similar umami-rich flavor to the broth.

  • spinach cheese tortellini - Substitute with ricotta cheese tortellini: Ricotta cheese tortellini can provide a creamy and slightly milder flavor compared to spinach cheese tortellini.

  • ground pepper - Substitute with white pepper: White pepper can provide a milder and slightly earthier flavor to the dish.

  • ground nutmeg - Substitute with ground mace: Ground mace has a similar warm and aromatic flavor to nutmeg, adding a unique depth to the dish.

  • baby spinach - Substitute with kale: Kale can provide a hearty and slightly earthy flavor, adding a different dimension to the dish.

  • parmigiano reggiano - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor, which can be used as an alternative to Parmigiano Reggiano.

Best Way to Present This Delightful Soup

  1. Elevate the broth: Strain the broth to remove any vegetable remnants and achieve a clear, refined appearance. Serve in delicate porcelain bowls to showcase the vibrant color and aroma.

  2. Garnish with precision: Carefully place a few tender baby spinach leaves on top of the tortellini, adding a pop of green to the dish. Sprinkle freshly grated parmigiano reggiano with finesse, ensuring an even distribution.

  3. Emphasize the tortellini: Arrange the spinach cheese tortellini in a symmetrical pattern, highlighting their plump, filled centers. Use a pair of tweezers to position each tortellini precisely, showcasing attention to detail.

  4. Incorporate a finishing touch: Drizzle a hint of extra virgin olive oil over the broth, adding a subtle richness and enhancing the overall flavor profile. This final touch adds a glossy sheen to the dish, elevating its visual appeal.

Essential Tools for Making Spinach Tortellini en Brodo

  • Large pot: A large, sturdy cooking vessel used for boiling, simmering, and stewing ingredients.
  • Sauté pan: A wide, flat-bottomed pan with relatively tall sides, used for sautéing, searing, and frying foods.
  • Wooden spoon: A versatile kitchen tool used for stirring, mixing, and tasting dishes. It is gentle on cookware and ideal for use with nonstick pans.
  • Cheese grater: A kitchen utensil designed for grating cheese and other foods into fine pieces.
  • Strainer: A perforated bowl-shaped kitchen tool used for draining liquids from cooked foods or separating solid particles from liquids.
  • Grater: A kitchen tool with a rough surface used for shredding or grating foods such as cheese, vegetables, or chocolate.
  • Soup ladle: A large, deep-bowled spoon with a long handle, specifically designed for serving soups and stews.
  • Tongs: A versatile kitchen tool with two arms and a pivot near the handle, used for picking up and manipulating food items.
  • Cheese cloth: A gauzy cotton fabric used in cooking for straining liquids and making cheese.
  • Peeler: A kitchen tool with a sharp blade used for removing the outer skin or peels from fruits and vegetables.

Storing and Freezing Spinach Tortellini en Brodo

  • To store leftover spinach tortellini en brodo, allow the soup to cool completely to room temperature before transferring it to an airtight container. Refrigerate the soup for up to 3-4 days.

  • When reheating the refrigerated soup, gently simmer it in a pot over medium heat until the tortellini is heated through and the broth is steaming. Avoid boiling the soup, as this may cause the tortellini to become mushy.

  • For longer storage, you can freeze the spinach tortellini en brodo. However, it's best to freeze the broth and tortellini separately to maintain their quality.

    • Cook the tortellini according to the package instructions, then drain and rinse it under cold water to stop the cooking process. Toss the tortellini with a little olive oil to prevent sticking, then transfer it to a freezer-safe container or resealable bag. Freeze for up to 2 months.

    • Allow the broth to cool completely, then transfer it to a freezer-safe container, leaving some headspace for expansion. Freeze the broth for up to 3 months.

  • To reheat the frozen soup, first thaw the broth and tortellini in the refrigerator overnight.

    • Place the thawed broth in a pot and bring it to a simmer over medium heat.

    • Add the thawed tortellini to the simmering broth and cook until heated through, about 2-3 minutes.

    • Stir in fresh baby spinach and cook until wilted, then serve the soup hot with grated Parmigiano Reggiano.

How to Reheat Leftover Spinach Tortellini en Brodo

  • Stovetop method: transfer the leftover spinach tortellini en brodo to a pot and reheat it over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure that the tortellini and vegetables are heated through without becoming overcooked or mushy.

  • Microwave method: place the desired portion of leftover spinach tortellini en brodo in a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent the tortellini from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until the soup is heated through. Be careful when removing the bowl from the microwave, as it may be hot.

  • Slow cooker method: transfer the leftover spinach tortellini en brodo to a slow cooker and heat on low for 1-2 hours, or until the soup is heated through. This method is ideal if you want to reheat a large portion of the soup or if you want to keep it warm for an extended period.

  • Oven method: preheat the oven to 350°F (175°C). Transfer the leftover spinach tortellini en brodo to an oven-safe dish and cover it with foil. Place the dish in the preheated oven and heat for 15-20 minutes, or until the soup is heated through. This method is suitable if you want to reheat a large portion of the soup and maintain its texture.

  • Regardless of the reheating method you choose, be sure to stir the spinach tortellini en brodo occasionally to ensure even heating and prevent the tortellini from sticking together. Additionally, you may need to add a splash of chicken broth or water to the soup if it has thickened during storage.

Interesting Fact About Spinach Tortellini en Brodo

The spinach tortellini en brodo recipe is a traditional Italian dish that is often served as a starter or light meal. It is a comforting and flavorful soup that features cheese-filled tortellini, fresh spinach, and a savory broth. The addition of nutmeg adds a warm and aromatic flavor to the dish, while the parmigiano reggiano rind infuses the broth with a rich and salty taste. This dish is a perfect combination of hearty and healthy, making it a popular choice for a cozy night in or a casual dinner with friends. Enjoy this delicious and satisfying meal!

Is Making Spinach Tortellini en Brodo at Home Cost-Effective?

This spinach tortellini en brodo recipe is quite cost-effective for a household. The ingredients, such as spinach, tortellini, and chicken broth, are generally affordable and readily available. The dish offers a delightful combination of flavors and textures, making it a satisfying and budget-friendly option. The approximate cost for a household of 4 people would be around $15-$20. Overall Verdict: 9.

Is Spinach Tortellini en Brodo Healthy or Unhealthy?

This spinach tortellini en brodo recipe is a relatively healthy dish, offering a balance of nutrients from various ingredients. Here's a breakdown of its health aspects:

  • The recipe includes vegetables like celery, onion, carrot, garlic, and spinach, which provide essential vitamins, minerals, and fiber.
  • Chicken broth is a good source of protein and can be low in fat if made with skinless chicken or purchased as a low-fat variety.
  • Tortellini, depending on the brand and filling, can be a source of protein and carbohydrates. However, it may also contain significant amounts of fat and sodium.
  • Parmigiano Reggiano, while high in calcium and protein, is also high in saturated fat and sodium.
  • The recipe uses a moderate amount of butter, which adds flavor but also contributes to the dish's saturated fat content.

To make this recipe even healthier, consider the following suggestions:

  • Use whole wheat or spinach-based tortellini to increase the fiber content and nutritional value.
  • Opt for low-sodium chicken broth to reduce the overall sodium content of the dish.
  • Increase the variety and amount of vegetables in the broth, such as zucchini, peas, or mushrooms, to boost the nutrient profile and add more texture.
  • Use a smaller amount of Parmigiano Reggiano or replace it with a lower-fat alternative like grated Pecorino Romano or a sprinkle of nutritional yeast.
  • Replace butter with a healthier fat source, such as olive oil, to reduce saturated fat content.
  • Consider adding lean protein sources, such as shredded chicken breast or turkey, to increase the protein content and make the dish more satiating.

By incorporating these changes, you can enhance the nutritional value of the spinach tortellini en brodo while still maintaining its delicious flavor profile. The key is to strike a balance between taste and health, making mindful choices that support your overall well-being.

Editor's Opinion on the Spinach Tortellini en Brodo Recipe

This spinach tortellini en brodo recipe is a delightful combination of flavors and textures. The use of fresh vegetables and the addition of nutmeg elevate the broth, while the spinach cheese tortellini adds a comforting and satisfying element to the dish. The finishing touch of freshly grated parmigiano reggiano enhances the overall richness. The recipe is well-balanced and offers a warm and comforting dining experience.

Enhance Your Spinach Tortellini en Brodo Recipe with These Unique Side Dishes:

Garlic Bread: A warm and crispy garlic bread with a hint of parmesan cheese, perfect for dipping into the flavorful broth of the spinach tortellini en brodo.
Roasted Vegetables: Colorful and tender roasted vegetables, drizzled with olive oil and sprinkled with herbs, to complement the richness of the spinach tortellini en brodo.
Mixed Green Salad: A refreshing mixed green salad with a zesty vinaigrette, providing a light and crisp contrast to the hearty spinach tortellini en brodo.

Similar Recipes to Try If You Love Spinach Tortellini en Brodo

Creamy Chicken Alfredo: This creamy and indulgent pasta dish is perfect for a cozy night in. The combination of tender chicken and rich alfredo sauce will leave you wanting more.
Mango Salsa Chicken: Add a tropical twist to your chicken dinner with this flavorful mango salsa. The sweet and tangy salsa pairs perfectly with juicy grilled chicken for a refreshing meal.
Roasted Vegetable Quinoa Salad: This healthy and colorful salad is packed with roasted vegetables and protein-rich quinoa. It's a satisfying dish that's perfect for a light lunch or dinner.

Appetizers and Desserts to Complement Spinach Tortellini en Brodo

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. Bake until golden and crispy for a delicious start to any meal.
Bruschetta: Elevate your appetizer game with bruschetta topped with a variety of fresh and vibrant ingredients such as tomatoes, basil, and balsamic glaze. Serve on toasted baguette slices for a burst of flavor in every bite.
Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.
Apple Pie: Savor the warm and comforting flavors of a classic apple pie, with a flaky golden crust and a hint of cinnamon. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and tartness.

Why trust this Spinach Tortellini en Brodo Recipe:

This recipe offers a delightful combination of flavors and textures, creating a comforting and satisfying meal. The use of fresh spinach and cheese tortellini ensures a delicious and wholesome dish. The inclusion of nutmeg and parmesan reggiano adds depth and richness to the broth, elevating the overall taste. The careful selection of ingredients, such as baby spinach and chicken broth, guarantees a nourishing and flavorful experience. The step-by-step instructions ensure a seamless cooking process, making it accessible for both novice and experienced home cooks. Trust in this recipe for a delightful and heartwarming dining experience.

Share your thoughts on the Spinach Tortellini en Brodo recipe in the Recipe Sharing forum and let us know how it turned out!
How long does it take to make spinach tortellini en brodo?
The total cooking time for this recipe is approximately 30 minutes.
Can I use vegetable broth instead of chicken broth?
Yes, you can substitute vegetable broth for chicken broth if you prefer a vegetarian option.
Can I use frozen tortellini instead of fresh?
Yes, you can use frozen tortellini instead of fresh. Just adjust the cooking time according to the package instructions.
What can I use if I don't have a parmigiano reggiano rind?
If you don't have a parmigiano reggiano rind, you can add a few tablespoons of grated parmigiano reggiano cheese to the broth for flavor.
Can I make this recipe ahead of time?
Yes, you can make the broth ahead of time and store it in the refrigerator. When ready to serve, reheat the broth and cook the tortellini just before serving.

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