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.
- 1carrot,peeled & chopped
- 8cupschicken broth,or vegetable broth
- 1small Parmigiano Reggiano rind,optional
- 18ozspinach cheese tortellini
- ½tspground pepper,fresh
- ½tspground nutmeg
- 2cupsbaby spinach
- salt,to taste
- Parmigiano Reggiano,grated, optional
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 to 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!
- 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
Have your own special recipe to share? Submit Your Recipe Today!