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Tortellini in Brodo

Yield 4 servings
Prep: 6 minutes; Cook: 10 minutes; other: 1 minuteThis 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.


  • 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

Nutrition 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

How to Make It

  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.

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

Oxmoor House Healthy Eating Collection