Tortellini en Brodo

Tortellini en Brodo is a classic Italian soup that translates to tortellini in broth. This simple and satisfying soup can be made with or without spinach. Because this dish is so simple, make sure you are using a good quality broth for best flavor.

Course Soup

Cuisine Italian

Keyword soup, tortellini en brodo

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 295kcal

Author Angela Allison

Ingredients

1 tablespoon olive oil
2 cloves garlic
pinch red pepper flakes (optional)
6 cups chicken broth (can use vegetable broth)
9 ounces tortellini (use any variety you like)
4 cups baby spinach
kosher salt and black pepper to taste
lemon zest, grated parmesan, olive oil for serving (optional)

Instructions

Heat the olive oil in a medium pot or dutch oven over medium heat. Add in the whole garlic cloves and red pepper flakes (if using) and stir until the garlic begins to toast slightly; about a minute. Remove the garlic from the pan and discard. Add in the broth and increase heat to bring to a low boil.
Add in the tortellini and cook according to package instructions. During the last minute of cooking, add in the spinach and stir until wilted. Add salt and pepper to taste.
Serve immediately with grated lemon zest, a sprinkle of parmesan cheese, and/or a drizzle of olive oil (optional).

Notes

This is a great base recipe. Feel free to change up the flavors by adding in spices, veggies, or diced cooked chicken.
You can omit the spinach entirely or use whatever leafy greens you have on hand.
Cheese tortellini is my favorite flavor to use for Tortellini en Brodo, but you can use your favorite meat-filled tortellini instead.
The tortellini will swell in the broth as it sits. For leftovers, I recommend removing the tortellini from the broth using a slotted spoon and refrigerating in a separate container, then combine before eating.

Nutrition