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
- 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.
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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!
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