Spinach Tortellini Soup
Spinach Tortellini Soup, often referred to as Tortellini en Brodo (meaning in broth), is a delightful and uncomplicated Italian vegetarian dish that serves as a perfect one-pot meal.
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Ingredients
- 2 tsp butter
- 2 stalks of celery
- 8 cups chicken broth
- 3 cups water
- 1 small Parmigiano Reggiano Rind
- 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
- 2 cloves of garlic
- 1 small onion
- 1 carrot
Instructions
- 1
In a sizable pot, melt the butter over a medium-low flame.
- 2
Once the butter has completely melted, introduce the celery, onion, carrot, and garlic to the pot.
- 3
Cover the pot, reduce the heat to low, and allow the mixture to cook for about 8-10 minutes, or until the vegetables start to become tender.
- 4
Pour in the chicken broth and water, then add the parmesan cheese rind. Raise the heat to medium-high and bring the mixture to a rolling boil.
- 5
As soon as the broth reaches a boil, season with salt (to your preference), pepper, and nutmeg. Stir well to incorporate.
- 6
Lower the heat back to low and gently add the tortellini. Let it simmer until the tortellini is cooked to al dente, following the instructions on the package.
- 7
After the tortellini is cooked, take out the cheese rind and mix in the baby spinach.
- 8
Stir everything together, then serve with freshly grated Parmigiano Reggiano on top!
Nutrition Information
Notes & Tips
- Makes 12 cups