Tortellini en Brodo with Roasted Tomatoes & Spinach
Our recipe for Tortellini en Brodo is perfect for any night of the week because everything cooks in one pot and the dish is ready in 30 minutes from start to finish. Roasted tomatoes and spinach not only add flavor, but they give this dish eye appeal. Cheese tortellini cook right in the broth making this taste delicious, with the added benefit of making cleanup a breeze.
Share Recipe
Cooking Directions
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and cook for 4 minutes or until tender, stirring occasionally. Add the tomatoes and cook for 4 minutes or until lightly browned, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
- Add the broth to the saucepan and heat to a boil. Add the tortellini and cook for 6 minutes or until tender, stirring occasionally. Stir in the spinach and cook just until wilted. Season to taste. Serve hot with grated Parmesan cheese, if desired.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped (about 1 cup)
- 1 pint grape tomatoes, cut in half (about 2 cups)
- 2 cloves garlic, minced
- 6 cups Swanson® Crafted Parmesan Chicken Brodo
- 16 ounces frozen cheese tortellini
- 5 ounces baby spinach (about 4 cups packed)