Name: Tortellini En Brodo with Spinach and Tomatoes
Total time: PT900.0S
Yield: 4
Ingredients: 9 ounce Tortellini; 32 ounce Chicken Broth; 9 ounce Fresh Baby Spinach; 15 ounce Canned Tomatoes; 1 teaspoon Garlic Powder; 1 teaspoon Olive Oil; 1 tablespoon Parmesan Cheese

Tortellini En Brodo with Spinach and Tomatoes

Recipe

4.5

2 ratings

Editor's Choice

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.

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Throwdown Kitchen

Hi, I’m John Mooney, and I am a food writer and video blogger. I started the Throwdown Kitchen blog to write about the amazing foods that people make. My wife Jeannette and I live in Maryland, and our passion is discovering amazing restaurants, roadside stands and the people who make it happen.

http://throwdownkitchen.com/

15MINS

Total Time

$1.90

Cost Per Serving

Ingredients

Servings

us / metric

9 oz

Tortellini

I used Chicken and Prosciutto

or 3 Cheese Tortellini

2 lb

Chicken Broth

or Vegetable Broth

8 1/2 cups

Fresh Baby Spinach

2 cups

Canned Tomatoes

I used Italian Tomatoes with Garlic and Basil

1 tsp

Sponsored

Simply Organic Garlic Powder

1 tsp

Olive Oil

1 Tbsp

Freshly Grated Parmesan Cheese

Nutrition Per Serving

VIEW ALL

Calories

266

Fat

5.6 g

Protein

11.4 g

Carbs

43.3 g

Author's 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 fry for a minute and add the entire pan of ingredients back to the pot of simmering broth.