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.
This fresh pasta 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 easy to make tortellini en brodo recipe we chose a fresh tortellini stuffed with chicken and prosciutto.
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.
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 (32ounces) to a simmering light boil 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.
Hi, I’m John and Throwdown Kitchen is the cooking show that features easy video recipes that everyone can enjoy. Everyday casual food and entertaining is all about friends and family. People get that and we hope you do too! We are living in amazing times and a lot is happening within the dining scene. People are cooking again and if you’re here, then we have something in common. The love of food and caring for family and friends! Enjoy.
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