BARILLA TORTELLINI RECIPES

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SPINACH TORTELLINI EN BRODO (ITALIAN SPINACH TORTELLINI ...



Spinach Tortellini en Brodo (Italian Spinach Tortellini ... image

Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.

Provided by Gina

Categories     Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 14

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))

Steps:

  • 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!

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 228 kcal, CarbohydrateContent 33 g, ProteinContent 11.5 g, FatContent 5.5 g, SaturatedFatContent 2.5 g, CholesterolContent 32.5 mg, SodiumContent 915.5 mg, FiberContent 2.5 g, SugarContent 3.5 g

SPINACH TORTELLINI EN BRODO (ITALIAN SPINACH TORTELLINI ...



Spinach Tortellini en Brodo (Italian Spinach Tortellini ... image

Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.

Provided by Gina

Categories     Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 14

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))

Steps:

  • 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!

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 228 kcal, CarbohydrateContent 33 g, ProteinContent 11.5 g, FatContent 5.5 g, SaturatedFatContent 2.5 g, CholesterolContent 32.5 mg, SodiumContent 915.5 mg, FiberContent 2.5 g, SugarContent 3.5 g

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