This Spinach Tortellini Soup known as Tortellini en Brodo (in broth) is an easy Italian soup made with spinach, tortellini and vegetables in a light broth.
Spinach Tortellini Soup
What can be more comforting than a hot bowl of soup, like this Spinach Tortellini Soup, on a cold night. I love how simple this is, perfect when I want comfort food but I don’t feel like spending a lot of time in the kitchen. If your family wants meat in their soup, you may also enjoy this Turkey Meatball Tortellini Soup or this Sausage Tortellini Soup with Spinach.
Why This Works
Hearty soups for dinner are always the best remedy for warming up when the weather starts to get cold. It’s my favorite way to make a one pot meal, and leftovers are great the next day for dinner or to pack for lunch. My family loves this soup, so it’s a dinner win all around!
Have you heard of Tortellini en Brodo?
It simply means tortellini served in broth, in Italian.
This recipe was adapted from my friend Paula of Bell’alimento’s. I met Paula a few years ago at the Pom Wonderful Harvest Fest, she has a beautiful blog with delicious Italian recipes.
A Note about Parmesan Cheese Rinds for Soup
I never toss my Parmesan cheese or Romano cheese rinds out, I always freeze them for soups like this. It’s a great way to add so much flavor to the broth. As your soup or stock simmer, the rind from cheese softens and flavors the liquid. The broth becomes infused with the wonderful cheese flavor. Once the soup is cooked, discard it before eating.
More Soup Recipes
- Sausage Tortellini Soup
- Chicken Noodle Soup
- Broccoli Cheddar Soup
- Butternut Squash Soup
- Lasagna Soup
Spinach Tortellini Soup
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!
Last Step:
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Nutrition
Photo credit: Jess Larson
