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.

Yield: 4 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 233
  • Fat: 4.8g
  • Saturated fat: 1.9g
  • Protein: 11.9g
  • Carbohydrate: 36.6g
  • Fiber: 2.7g
  • Cholesterol: 21mg
  • Iron: 0.8mg
  • Sodium: 686mg
  • Calcium: 80mg


  • 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. 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. 2. Remove from heat; stir in arugula. Let stand 1 minute or until arugula wilts.
  3. 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.
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