In Italy, this simple soup is a classic during the Holiday season. ‘In brodo’, or in broth, pretty much sums up the idea behind this quick dish—fresh tortellini or ravioletti swimming in homemade broth. I like to use small roasted garlic and cheese-filled tortellini here, but any small filled pasta works perfectly. To make the dish complete and to add a bit of color, I add in a handful of baby spinach leaves and a garnish of crunchy strips of prosciutto. This soup is wonderful for a special occasion, but also quick enough for a go-to weeknight dinner for the family.
(To view this recipe, click on the blue title of the blog post above*)
Tortellini in Brodo with Spinach & Crispy Prosciutto
Ingredients:
- 6 cups chicken stock (or vegetable stock)—homemade or store bought
- 1 package of fresh cheese tortellini
- Salt & pepper
- 2 cups baby spinach
- 2 oz. thinly sliced prosciutto
Directions:
- Preheat the oven to 400 degrees. Place the prosciutto slices on a lined baking sheet; bake for 15 minutes or until crispy. Break into small pieces.
- Meanwhile, bring the stock to a boil. Add in the tortellini and cook for 8-10 minutes or until tender and floating at the top of the pot. Season with salt and pepper to taste. Add in the spinach and stir until wilted. Serve each bowl of soup with a topping of crispy prosciutto.
Tagged: baby spinach, cheese tortellini, chicken stock, crispy prosciutto, in brodo, Italian, prosciutto, soup, spinach, stock, tortellini, tortellini in brodo
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