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SPINACH TORTELLINI EN BRODO - DELICIOUS HEALTHY RECIPES ...



Spinach Tortellini en Brodo - Delicious Healthy Recipes ... 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 - DELICIOUS HEALTHY RECIPES ...



Spinach Tortellini en Brodo - Delicious Healthy Recipes ... 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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