Spinach and Ricotta Tortellini in Brodo
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!
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- 2 qt Chicken stock
- 1 lb Spinach and ricotta tortellini (substitute your favorite tortellini)
- 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.