nutrition healthworks spinach tortellini

Spinach Tortellini

Servings: 8


  • 2 tsp butter
  • 2 stalks of celerychopped
  • 1 small onionchopped
  • 1 carrotpeeled & chopped
  • 2 cloves of garlicminced
  • 8 cups chicken broth(or sub vegetable broth)
  • 3 cups water
  • 1 small Parmigiano Reggiano Rindoptional
  • 18 oz spinach cheese tortellini
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp ground nutmeg
  • 2 cups baby spinach
  • salt to taste
  • Parmigiano Reggianograted


  1. In a large pot, melt the butter over medium-low heat.
  2. When melted, add the celery, onion, carrot & garlic.
  3. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
  4. Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.
  5. When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.
  6. Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.
  7. Once cooked, remove the rind, and add the baby spinach.
  8. Stir to combine then serve with freshly grated Parmigiano Reggiano!