Comforting Spinach and Tortellini in Brodo
This simple and elegant soup features tender, cheese-filled tortellini floating in a savory chicken broth with silky ribbons of fresh spinach. Finished with a generous amount of salty Parmesan cheese, it's a restorative and deeply satisfying meal that comes together in under 20 minutes, perfect for a cozy weeknight dinner.
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.
Notes
For extra flavor, add a Parmesan rind to the broth as it simmers and remove it before serving. A squeeze of fresh lemon juice or a pinch of red pepper flakes added at the end can brighten the flavors. This recipe is flexible: you can substitute kale for spinach (add it a few minutes earlier), use vegetable broth for a vegetarian version, or use mini ravioli instead of tortellini. For best results, use a high-quality broth as it is the foundation of the soup. Store leftovers in an airtight container in the refrigerator for up to 3 days; note that the tortellini will absorb more broth over time.