Spinach Tortellini en Brodo (in broth)

My son and family are staying with us for a season before leaving for Northern Ireland as missionaries!  We're sharing cooking duties during each week and Emily to the rescue again! She had found this recipe and wanted to make it for us and let me tell you, this soup is delicious! Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.  The broth was rich and flavorful. The refrigerated tortellini made this an easy weeknight meal.

She used some homemade chicken stock that I had in the fridge and a parmesan rind that she found in the door of my freezer.  You do keep your parmesan rinds for a soup such as this, don't you?  The "in broth" is a very accurate description. 

2 tsp butter

2 stalks of celery, chopped

1 small onion, chopped

1 carrot, peeled and chopped

2 cloves of garlic, minced

8 cups chicken broth

3 cups water

1 small Parmigiano Reggiano Rind, optional

18 oz spinach cheese tortellini

1/2 tsp fresh ground pepper

1/2 tsp ground nutmeg

2 cups baby spinach

salt to taste

Parmigiano Reggiano, grated (optional)

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot, and garlic. 

Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften. Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.

When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.

Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions. Once cooked, remove the rind, and add the baby spinach.

Stir to combine then serve with freshly grated Parmigiano Reggiano! We enjoyed Rosemary Breadsticks with our bowls, but a thick slice of Italian bread would be perfect for "sopping up" this delicious broth.

From www.skinnytaste.com