Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
20
High
Nutrition per serving
Calories262.1 kcal (13%)
Total Fat6.7 g (10%)
Carbs41 g (16%)
Sugars3 g (3%)
Protein11.2 g (22%)
Sodium1576.1 mg (79%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 tspbutter
2 stalkscelery
chopped
1onion
small, chopped
1carrot
peeled & chopped
2cloves of garlic
minced
8 cupschicken broth
or sub vegetable broth
3 cupswater
1Parmigiano Reggiano Rind
small, optional
18 ozspinach cheese tortellini
½ tspfresh ground pepper
½ tspground nutmeg
2 cupsbaby spinach
salt
to taste
Parmigiano Reggiano
grated, optional
Instructions
Step 1
In a large pot, melt the butter over medium-low heat.
Step 2
When melted, add the celery, onion, carrot & garlic.
Step 3
Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Step 4
Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.
Step 5
When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.
Step 6
Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.
Step 7
Once cooked, remove the rind, and add the baby spinach.
Step 8
Stir to combine then serve with freshly grated Parmigiano Reggiano!
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