Spinach and Ricotta Tortellini in Brodo

Tortellini in Soup

The italian version of chicken noodle soup, tortellini in brodo is is the most comforting soup you will ever eat. I love the flavor that spinach pasta dough gives to the soup, along with the ricotta and parmesan filling. If you have never tried tortellini in broth I recommend you give this a try!

The best part about this dish is you can have it all prepped for a busy weekday. I often have chicken stock and tortellini my freezer, which this is a quick go-to. If you are looking for an even easier and quicker meal, store bought tortellini and a good quality chicken broth are great options.

Check out our homemade spinach and ricotta tortellini here and homemade chicken stock recipe here!

Spinach and Ricotta Tortellini in Brodo

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins
Servings: 4
Best Season: Suitable throughout the year


Spinach tortellini filled with ricotta and parmigiano served in broth. 



  1. Simmer the tortellini

    Bring the chicken stock to a simmer over medium heat. Don't let it boil as this can break the tortellini. Simmer for 5 minutes for fresh or 8 for frozen. They will float when ready. 

    Serve with rustic bread and parmigiano-reggiano. 

    If using store bought, follow instructions on package.

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