Unlocking deep, soulful flavor doesn’t always demand a long list of ingredients or hours spent tethered to the stove. Sometimes, the most profound comfort comes from the simplest combinations, where each element is chosen with intention and allowed to shine. This Spinach and Tortellini in Brodo is the perfect testament to that philosophy—a dish born from the Italian tradition of “in brodo,” meaning “in broth,” which celebrates clarity, purity, and the gentle marriage of pasta and a beautifully seasoned liquid gold.
What you get is a bowl that feels both restorative and deeply satisfying. Tender, cheese-filled tortellini float like little pillows in a glistening, savory chicken broth, while ribbons of vibrant green spinach wilt into silky submission. Finished with a generous flurry of salty Parmesan cheese, every spoonful is a masterclass in balance: light enough for a weeknight yet elegant enough to feel special. It’s the kind of easy dinner that calms a chaotic day and warms you from the inside out.
The Spinach and Tortellini in Brodo Difference
- Flavor Depth from Simplicity: This recipe proves that you don’t need a dozen spices to create a memorable broth. By gently sautéing aromatics and using a high-quality chicken stock, we build a savory, nuanced base that perfectly complements the rich tortellini.
- Perfectly Timed Spinach: The secret to bright, tender spinach (not dull, stringy greens) is adding it at the very end. We use the residual heat of the broth to wilt it just enough, preserving its vibrant color, delicate texture, and nutrients.
- A Complete, Balanced Meal: With carbs from the pasta, protein and fat from the cheese filling, and vitamins from the spinach, this dish is a wonderfully complete meal in a single bowl. It’s a satisfying yet light and healthy dinner option.
The Building Blocks
- Olive Oil: For sautéing the aromatics and building the first layer of flavor.
- Shallot: Milder and sweeter than a yellow onion, it provides a delicate aromatic base without overpowering the broth.
- Garlic: A non-negotiable for adding that savory, fragrant depth.
- Low-Sodium Chicken Broth: (The star of the show!) Using a quality low-sodium broth allows you to control the saltiness, especially since the Parmesan and tortellini will add their own.
- Refrigerated Cheese Tortellini: (For convenience and flavor!) Fresh, refrigerated tortellini cooks in minutes and has a wonderfully tender texture. Choose a simple three-cheese or five-cheese filling.
- Fresh Baby Spinach: (For color and nutrition!) A whole five-ounce container seems like a lot, but it wilts down beautifully, adding silky texture and a fresh, earthy flavor.
- Grated Parmesan Cheese: (For the perfect finish!) Use freshly grated Parmesan for the best flavor and melting quality. It adds a salty, nutty, umami kick that ties everything together.
- Salt and Black Pepper: To season the broth to your exact preference.
- Fresh Parsley: An optional but highly recommended garnish for a pop of freshness and color.
Swaps & Alternatives
Don’t have everything on hand? No problem. This recipe is wonderfully flexible. Here are a few simple swaps you can make.- For the Tortellini: Any small, filled pasta works well. Try mini ravioli or even a simple dried tortellini (just adjust the cooking time according to package directions).
- For the Spinach: Chopped kale (Tuscan or curly) is a great substitute. Add it a few minutes before the tortellini to give it time to soften. Arugula is another option for a peppery kick, wilted in at the very end.
- For the Broth: A high-quality vegetable broth makes an excellent vegetarian version of this dish.
- For the Shallot: You can easily substitute with half of a small yellow onion or a few scallions (white and light green parts), finely chopped.
- For the Cheese: While Parmesan is classic, a good Pecorino Romano will also add a delicious, salty bite.
Flavor Boosts
While this soup is perfect in its simplicity, a few small additions can elevate it into something truly special. These chef’s twists are for those moments when you want to add an extra layer of gourmet flair.First, consider adding a Parmesan rind to the broth as it simmers. This is a classic Italian trick that infuses the liquid with an incredible, savory depth and nutty umami flavor. Just remember to remove the rind before serving!
For a touch of brightness, a squeeze of fresh lemon juice or a sprinkle of lemon zest stirred in right at the end can cut through the richness and make all the flavors pop. It adds a clean, vibrant finish that is absolutely delightful.
If you enjoy a little heat, a pinch of red pepper flakes sautéed with the garlic will add a gentle, warming spice that complements the cheese and broth perfectly. This is one of my favorite ways to customize simple soup recipes.
Finally, for an incredibly luxurious touch, drizzle each bowl with a high-quality, fragrant extra-virgin olive oil just before serving. It adds a fruity, peppery note and a beautiful sheen.
How to Make Spinach and Tortellini in Brodo
1. Awaken the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Once it shimmers, add the finely chopped shallot and cook, stirring occasionally, until it has softened and become translucent, about 3-4 minutes. You’re not looking for deep color here, just a gentle softening to release its sweet flavor. Add the minced garlic and cook for another minute until it’s fragrant. Be careful not to let the garlic burn, as it will turn bitter.2. Build the Broth
Pour the low-sodium chicken broth into the pot, scraping up any browned bits from the bottom with your spoon—that’s pure flavor! Season with a generous pinch of salt and several grinds of fresh black pepper. Bring the broth to a gentle boil over medium-high heat, then reduce the heat to maintain a steady simmer. This is the foundational “brodo” that will carry the entire dish.3. Cook the Tortellini
Once the broth is simmering, carefully add the refrigerated cheese tortellini. Give it a gentle stir to prevent sticking. Cook according to the package directions, which is typically only about 3-5 minutes for fresh pasta. The tortellini are done when they are tender and have puffed up slightly, floating to the surface. This step is quick, so stay close to the pot. This is a much faster process than making a more complex soup like Sausage Tortellini Soup, which makes it ideal for a quick meal.4. Wilt the Spinach
Turn off the heat completely. Add the fresh baby spinach to the pot in large handfuls. It will look like an impossible amount, but trust the process! Use your spoon to gently submerge the spinach into the hot broth. The residual heat is all you need to wilt it perfectly in about 1-2 minutes. This technique ensures the spinach stays bright green and tender, not overcooked. It’s a similar method used to preserve the greens in a classic Zuppa Toscana.5. Finish with Finesse
Stir in the freshly grated Parmesan cheese until it melts smoothly into the broth, adding a creamy, savory dimension. Taste the soup one last time and adjust the seasoning with more salt and pepper if needed. The saltiness can vary depending on your broth and cheese, so tasting is crucial. For those who love spinach and cheese combinations, this simple soup is a lighter cousin to dishes like Spinach Ricotta Stuffed Shells.Avoid These Pitfalls
- Overcooking the Tortellini: Fresh tortellini cooks incredibly fast. If you boil it for too long, it will become mushy and can even fall apart. Follow the package time and remove the pot from the heat as soon as they are done.
- Adding Spinach Too Early: If you add the spinach while the broth is still boiling, it will overcook, turning a dull olive green and losing its delicate texture. Always add it off the heat at the very end.
- Using a Low-Quality Broth: Since “brodo” is in the name, the broth is the star. A watery, bland broth will result in a bland soup. Invest in a good quality chicken or vegetable stock for the best results.
Serving Ideas
This Spinach and Tortellini in Brodo is a beautiful, self-contained meal, but a few simple accompaniments can make it even more special. Ladle the hot soup into wide, shallow bowls to showcase all the beautiful ingredients.A mandatory finishing touch is an extra sprinkle of freshly grated Parmesan cheese over each serving. I also love to add a scattering of fresh, chopped parsley for a burst of color and herbaceous freshness. A final drizzle of good olive oil is never a bad idea either.
For a heartier meal, serve the soup with warm, crusty bread or garlic bread for dipping into that incredible broth. A simple side salad with a light vinaigrette also provides a lovely, crisp contrast to the warm soup. This is a fantastic kid friendly meal because it’s simple, cheesy, and fun to eat.
While this is a brothy soup, if you ever find yourself craving a richer, creamier version of tortellini, you could explore recipes like the decadent Creamy Garlic Steak Tortellini or a classic Chicken Tortellini Soup. For another brothy but heartier option, the Parmesan Italian Sausage Ditalini Soup is always a crowd-pleaser.
If you tried this recipe and loved it, please leave a 5-star rating below. It helps us so much
Can I make substitutions if I don’t have all the ingredients?
Yes, this recipe is very flexible. You can use mini ravioli instead of tortellini, or substitute the spinach with chopped kale or arugula. For a vegetarian version, simply use a high-quality vegetable broth instead of chicken broth.
What is the secret to keeping the spinach bright green and not overcooked?
The key is to add the spinach at the very end. Turn off the heat completely, then add the spinach to the pot. The residual heat from the broth is enough to wilt it perfectly in 1-2 minutes, preserving its vibrant color and delicate texture.
Are there any simple ways to add more flavor to the broth?
Absolutely. For a deeper, savory flavor, simmer a Parmesan rind in the broth as it heats up (remember to remove it before serving). For a touch of brightness, stir in a squeeze of fresh lemon juice at the end. A pinch of red pepper flakes sautéed with the garlic can also add a gentle warmth.
Comforting Spinach and Tortellini in Brodo
Equipment
- Large pot or Dutch oven
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
- Serving bowls
- Cheese grater
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons fresh parsley, chopped optional garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
- Add the minced garlic and cook for one more minute until fragrant, being careful not to let it burn.
- Pour in the low-sodium chicken broth, scraping up any flavorful bits from the bottom of the pot. Season with salt and black pepper. Bring the broth to a gentle boil, then reduce the heat to maintain a steady simmer.
- Carefully add the refrigerated cheese tortellini to the simmering broth. Cook according to the package directions, typically 3-5 minutes, until the tortellini are tender and float to the surface.
- Turn off the heat completely. Add the fresh baby spinach in handfuls, gently pushing it down into the hot broth to wilt. This should take about 1-2 minutes.
- Stir in the 1/2 cup of grated Parmesan cheese until it melts into the broth. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls. Garnish with additional Parmesan cheese and fresh parsley, if desired, before serving.
