Chef Megan Mitchell

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Spinach Tortellini in Brodo

  • Serves: 4
  • Complexity: very easy
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Spinach Tortellini in Brodo

Ingredients

  • 8 cups low sodium chicken stock, preferably homemade
  • 1 parmesan rind
  • 10 ounces fresh spinach tortellini
  • 8 ounces baby spinach
  • Freshly grated nutmeg
  • Kosher salt and freshly cracked black pepper, to taste
  • Freshly grated parmesan cheese, for sprinkling

Directions

  1. To a 4-quart stock pot or dutch oven, add in the stock and rind. Simmer on low, covered, for 30 minutes.

  2. Bring the heat up to a gentle boil, remove the rind and add in the tortellini, cooking per package directions until al dente. 1 minute before the pasta is ready add in the spinach and a grating of nutmeg.

  3. Season with salt and pepper to taste. Ladle into shallow bowls and finish with a grating of parmesan and another grating of nutmeg.

    Recipe Courtesy of Megan Mitchell

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