tortellini en brodo

February 6, 2013

prep time: 5 minutes       cook time: 10 minutes       makes 6 servings

5 c chicken broth
1 20-oz. package tortellini
1 lb plum tomatoes, seeds removed, chopped (2 roma tomatoes)
1 c frozen peas, thawed
1 c whole kernel corn
1 c broccoli
1 6-oz. bag baby spinach
basil, oregano, and parsley
salt and pepper, to taste
shredded basil and shaved parmesan cheese (optional)


  1. place broth and 1 c water in a large pot and bring to a boil. add tortellini, broccoli, and tomatoes; simmer 7 to 9 minutes or until tortellini are tender.
  2. stir in peas and corn. add spinach gradually. sprinkle basil and parmesan over top if desired. serve immediately.


this was SUCH a simple and quick recipe. i added the corn and broccoli to the recipe because i didn’t have any peas. the corn was a good idea; always a great vegetable to add to recipes; it gave the soup some texture. i only used 1 roma tomato for the recipe; i guess i could’ve used another one. and i used basil, oregano, and parsley to further bring out the flavors of the soup.

very tasty, incredibly simple… a wonderfully delicious vegetable-heavy soup… and my husband gobbled it up too 🙂


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