Spinach and Tortellini en Brodo features a perfect combination of cheese-filled pasta and tender baby spinach leaves. Great for lunch or dinner and ready in less than 30 minutes.
- 6 cups water
- 4 MAGGI Chicken Flavor Bouillon Cubes
- 1 package (9 ounces) BUITONI Refrigerated Three Cheese Tortellini (9 oz.)
- 2 cups packed fresh baby spinach leaves or 1 package (10 ounces) frozen chopped spinach
- 1/8 to 1/4 teaspoon ground black pepper
BOIL water and bouillon in stockpot. Add pasta; reduce heat to medium. Cook, stirring occasionally, for 6 to 7 minutes or until pasta is tender. Stir in spinach and pepper; cook until spinach is wilted.
Review This Recipe
This has become a staple since the kids love and it so do we. So easy to make and yet has has a delightful and refresing taste compared to having another pasta dish with sauce. There are so many things you can do with this, give it try and make it your own, mushrooms, squash, anything from the grarden or market. Hve made it with chineese veggies and whatever is in thr fridge. Everyone will enjoyl.
Very easy and tasty.
I found this soup extremely tasty and very easy to prepare. I made it and served it to my 2 children, ages 5 and 3 and they gobbled it up! I knew they would love the tortellini, but they even ate the "leaves" (spinach) in the soup. I will make it again for sure, especially if it helps my kids eat spinach!!
I made this for my kids (ages 3 and 5) and they loved it! They usually love cheese tortellini anyway, and they ate up the soup. It was really easy to prepare and was great for a quick lunch. My kids even gobbled the spinach up too. They loved the "leaves" in the soup! I will be making this again!