Tortellini in Brodo

Prep: 6 minutes; Cook: 10 minutes; other: 1 minute

This dish is traditionally served as a special Christmas treat, but refrigerated tortellini and canned broth create a meal that's ready in mere minutes any night of the week. Arugula and two types of pepper add a spicy kick to the broth. Tone down the heat by omitting the crushed red pepper and substituting 2 cups of chopped fresh spinach for the arugula.


4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 233
Fat 4.8 g
Satfat 1.9 g
Protein 11.9 g
Carbohydrate 36.6 g
Fiber 2.7 g
Cholesterol 21 mg
Iron 0.8 mg
Sodium 686 mg
Calcium 80 mg


2 3/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 (9-ounce) package fresh three-cheese tortellini
1 (5-ounce) bag fresh arugula or spinach
1 cup coarsely chopped tomato (about 1 medium)
4 teaspoons shredded fresh Parmesan cheese


1. Bring first 3 ingredients to a simmer in a medium saucepan. Add tortellini, and cook the amount of time given by the package directions; do not drain.

2. Remove from heat; stir in arugula. Let stand 1 minute or until arugula wilts.

3. Ladle 1 cup broth-tortellini mixture into each of 4 bowls. Top each with 1/4 cup tomato and 1 teaspoon Parmesan cheese.

Brodo (BROH-doh) is the Italian word for broth.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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