Cheesy spinach & tortellini broth

Thursday, March 14, 2013

Cheesy Spinach & Tortellini Broth
 After a long day, I prefer meals that cook themselves. But I don't always want that stewed, heavy taste of food prepared in the slow cooker. With warmer weather on the cusp, I'm finding myself craving lighter and lighter dishes, ditching the heavy, winter warmers in favor of light, springy flavors. That's what this dish does, it caters to the more delicate side of my palette.

It's broth-based. Initially, I thought there was no way in hell I could feed a husband and a growing toddler airy, brothy soup for tea. But I could and did and they loved it! It's actually quite filling. But if you're not convinced, I'd just serve it lunch or with a fresh salad and a chunk of good Italian bread.

I've got to say, for so few ingredients and such quick cooking time, there's a lot going on here in terms of flavor. You get the sharpness from the lemon, the salty and nutty kick from the parmigiano reggiano cheese and the meatiness of the chicken broth, plus that iron-rich bite from the spinach. It just works.



Ingredients:
For the broth
1 pack cheese tortellini
1 large unwaxed lemon
1 block parmigiano reggiano cheese with rind
1 1/2 cups water
2 chicken stock cubes + 3 1/2 cups water or 3 1/2 cups ready made chicken stock
a handful of frozen spinach leaves, defrosted with excess waterdrained
salt and lemon pepper

All right, let's cook:
Thinly slice the cheese, keeping the rind.
Place the water, stock and rind into a large saucepan and bring to the boil.
Remove the rind from the stock now or risk having to hunt for it later. 
Add the tortellini and cook according to instructions on the package, but should be about 5 minutes.
Add the spinach leaves, a little salt and the lemon pepper and cook for 1 or 2 minutes.
Serve with lemon wedges and additional cheese slices.


10 comments:

  1. YUM! My daughter will love this one, thank you for sharing :)

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    1. You're welcome! Let me know if you make it; it's sooooo tasty!

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  2. This looks wonderful! The light broth and yummy tortellini. How can you go wrong? You can't! A fabulous idea. Thanks for sharing.

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    1. Thanks, Krista! I know what you mean, the combination is so good & so simple!

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  3. I've never really done soups after winter, but this looks good. Thanks for sharing on Foodie Friday.

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    1. I know what you mean! I told myself that this was going to be year I tried gazpacho & other cold soups, but the thought of it makes me a little queasy! Lol. Shall we challenge one another to do a soup this summer??? :D

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  4. Thank You for sharing this with Show Your Stuff.

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  5. This sounds delicious! I am going to pin it right now!

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    1. This comment has been removed by the author.

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  6. I am so psyched to try this! My kids love cheese tortellini but it can be boring after a while. This recipe puts a whole new spin on it! I am especially intrigued by your use of the lemon. What a great flavor to add to balance out the the chicken broth and cheese! Pinning!

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