Tortellini En Brodo with Spinach and Tomatoes

Tortellini En Brodo 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 tortellini and canned Italian tomatoes, this diner is ready in 10 minutes.

Course Main Course, Soup

Cuisine Italian

Keyword easy to make

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 324kcal

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

If you wanted to use dry tortellini in this recipe, 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.

Nutrition