Spinach Tortellini in Brodo
- Serves: 4
- Complexity: very easy
- 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
To a 4-quart stock pot or dutch oven, add in the stock and rind. Simmer on low, covered, for 30 minutes.
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.
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