thursday tortellini en brodo soup

What’s this falling from the sky? Yep, here in Connecticut we’re (finally!) seeing some rain after what seemed to be a perfectly sunny summer. What dish is more rainy day familiar than soup? My husband makes a mean pasta fagioli but tonight I’m cooking up a warm and simple bowl of Tortellini en Brodo, one of my favorites!

A little tangy garlic, some bitter greens, salty parmesan, and hearty tortellini pasta make this one a classic! And since the ingredients are so few and inexpensive, you can make enough to feed a crowd on a budget and fast!

An Italian staple

An Italian staple

Ingredients:

48 ounce can of chicken broth (or vegetable broth to make the recipe vegetarian)

1 bag of tri-color frozen tortellini

10 ounce package fresh spinach or kale

2 cloves minced garlic

1/2 yellow onion, finely chopped

EVOO

Salt and pepper to taste

Parmesan cheese

Directions:

Heat a large pot over medium heat. Drizzle with olive oil and add in onions and garlic. Sauté until translucent, about 4 minutes.

Add in the chicken broth, tortellini, and spinach. Stir and cover. Bring to a boil and cook for about 7 minutes, until the tortellini is tender and the spinach is wilted. Serve with a garnish of parmesan cheese and rolls for broth sopping!

A few ingredients leave you with a hearty dish

A few ingredients leave you with a hearty dish

A couple rolls help to fill the table

A couple rolls help to fill the table

This is a great dish to make in a flash while still pleasing a crowd. It also happens to be figure friendly (a bonus for me post-baby!) Store leftovers in a tupperware in the fridge for speedy mid-week lunches! Hope this brings some comfort to your rainy day kitchen.

Eat Well,

Stephanie a.k.a. The Foodetarian

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