Tortellini En Brodo soup with spinach and tomatoes is a delicious Italian soup that can be made quickly and easily at home with just a few ingredients. By using packed fresh Buitoni tortellini and canned Italian tomatoes, this diner is ready in 10 minutes.
This dish quickly became a favorite in our house. Fresh tortellini is readily available and can be found stuffed with chicken, pork or cheese. For this recipe we chose a fresh tortellini stuffed with chicken and prosciutto.
Watch How We Made The Tortellini En Brodo
What Do You Need To Make Tortellini En Brodo Soup with Spinach and Tomatoes
For this recipe you will need fresh tortellini, baby spinach, tomatoes, olive oil, garlic powder, chicken broth and Parmesan cheese. You could also add a pinch of chili flakes as a garnish. Serve this dish with freshly sliced or toasted artisan bread.
I recommend that you do not use frozen spinach for this dish. You may get a similar result, but the dish may feel and look dull. After all, we eat with our eyes, don’t we?
How Do You Make The Soup
First, Heat Olive oil (1 tsp) in a large non-stick skillet and add the baby spinach (9 ounces) and cook for 3 minutes. Add garlic powder (1 tsp) and cook another minute. Drain the canned tomatoes. Add the tomatoes (15 ounces) and cook another 3 minutes. Take the pan off the heat and set aside.
Next, Bring a pot of chicken broth (32 ounces) to a simmering light boil and add the tortellini. Increase the heat to maintain a simmer and cook the fresh tortellini (9 ounces) for 5 minutes.
Add the cooked spinach and tomatoes to the broth.
That’s it! Serve the tortellini en brodo with shaved Parmesan and some nice crusty artisan bread. I like a pinch of red pepper flakes for a tiny bit of heat.
This is really so simple to prepare. Even though it would have been a labor of love, we didn’t have to spend hours making stuffed tortellini.
The tortellini was soft and flavorful. Filled with chicken prosciutto and Parmesan, the flavors all stood out within the broth. The addition of the spinach and tomatoes made the dish main course friendly instead of just an appetizer.
Final Cooking Notes About Tortellini En Brodo
When you are cooking fresh tortellini, make sure that you cook it gently in simmering water. After dropping the pasta, do not bring the broth or water back to a rolling boil.
If you wanted to use dry tortellini in this recipe for tortellini en brodo, that would be fine. The dry tortellini, which some prefer, only takes a few extra minutes to prepare.
If using dry tortellini, after cooking the tortellini in the chicken broth, remove it with a slotted handle and add it to the sauté pan of spinach and tomatoes. Stir frying for a minute and add the entire pan of ingredients back to the pot of simmering broth.
You can easily make this dinner completely vegetarian by using a 3 cheese tortellini and substituting vegetable broth for the chicken broth.
Equipment
- Soup Pot
- Sauté Pan
Ingredients
- 9 ounces Tortellini Chicken and Prosciutto
- 32 ounces Chicken Broth
- 9 ounces Spinach Fresh baby
- 15 ounces Tomatoes Canned Italian with garlic and basil, drained
- 1 tsp Garlic Powder
- 1 tsp Olive Oil
- 1 tbsp Parmesan Cheese
Instructions
- Heat the Olive oil (1 tsp) in a large non-stick skillet and add the baby spinach (9 ounces) and cook for 3 minutes. Add garlic powder (1 tsp) and cook another minute. Drain the tomatoes and then add the tomatoes (15 ounces) and cook another 3 minutes. Take the pan off the heat and set aside.
- Bring a pot of chicken broth (32ounces) to a boil and cook the fresh tortellini (9 ounces) for 5 minutes. Reduce the heat to a simmer.
- Add the cooked spinach and tomatoes to the broth.
- Serve immediately and garnish with freshly grated Parmesan cheese.
Notes
Nutrition
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