In a large pot, melt the butter over medium-low
heat.
When melted, add the celery, onion, carrot & garlic.
Cover and reduce heat to low and cook for
approximately 8-10 minutes until vegetables begin
to soften.
Add the chicken broth, water, parmesan cheese rind
and increase heat to medium-high and bring to a
boil.
When broth boils, add salt (to taste), pepper and
nutmeg. Stir to combine.
Reduce heat to low and add tortellini. Simmer
until tortellini cooks to al dente according to
package directions.
Once cooked, remove the rind, and add the baby
spinach.
Stir to combine then serve with freshly grated
Parmigiano Reggiano!
Originally Submitted
2/14/2021
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