• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

228 Cals 11.5 Protein 33 Carbs 5.5 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:8 SERVINGS
COURSE:Soup
CUISINE:Italian
Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.
INGREDIENTS
2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups chicken broth, (or sub vegetable broth)
3 cups water
1 small Parmigiano Reggiano Rind, optional
18 oz spinach cheese tortellini
1/2 tsp fresh ground pepper
1/2 tsp ground nutmeg
2 cups 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!
NOTES
Makes 12 cups
Serving: 1-1/2 cups, Calories: 228kcal, Carbohydrates: 33g, Protein: 11.5g, Fat: 5.5g, Saturated Fat: 2.5g, Cholesterol: 32.5mg, Sodium: 915.5mg, Fiber: 2.5g, Sugar: 3.5gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:6