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

Spinach tortellini filled with ricotta and parmigiano served in broth. 

  • 2 quarts Chicken stock
  • 1 pound Spinach and ricotta tortellini (substitute your favorite tortellini)
  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.