Artisanal Spinach & Ricotta Tortellini in Roasted Garlic Herb Broth
Tender cheese and spinach tortellini simmered in a light, fragrant roasted garlic and cherry tomato brodo with fresh baby spinach, basil, and shaved Parmesan.
Artisanal Spinach & Ricotta Tortellini in Roasted Garlic Herb Broth
Tender cheese and spinach tortellini simmered in a light, fragrant roasted garlic and cherry tomato brodo with fresh baby spinach, basil, and shaved Parmesan.
Ingredients
For the Tortellini and Fragrant Brodo
- 1 lb (16 oz) refrigerated whole-wheat or spinach & ricotta tortellini
- 2 tbsp extra-virgin olive oil
- 5 cloves garlic, thinly sliced
- 1 pint (2 cups) sweet cherry tomatoes, halved
- 4 cups low-sodium vegetable or chicken bone broth
- 1/2 cup dry white wine (or 1/2 cup extra broth + 1 tsp lemon juice)
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp sea salt and freshly ground black pepper
- 1 Parmesan cheese rind (optional for rich umami depth)
For Finishing and Fresh Greens
- 4 cups fresh baby spinach or baby kale leaves
- 1/2 cup fresh basil leaves, torn
- 1/3 cup freshly shaved Parmigiano-Reggiano
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp toasted pine nuts for gentle crunch (optional)
Step-by-Step Instructions
Blister Tomatoes and Sauté Garlic
Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add sliced garlic and red pepper flakes, cooking for 1 minute until fragrant and lightly golden. Add halved cherry tomatoes and 1/4 tsp salt. Cook for 4-5 minutes, pressing lightly with the back of a spoon until tomatoes release their juices and blister.
Build the Simmering Brodo
Pour in the white wine to deglaze the pan, simmering for 2 minutes until reduced by half. Add the broth and Parmesan rind (if using). Bring the brodo to a gentle boil, then reduce heat to medium-low and simmer for 5 minutes.
Cook the Tortellini Directly in Broth
Add the refrigerated tortellini to the simmering broth. Cook according to package directions (typically 3 to 4 minutes) until the tortellini float to the top and are tender al dente.
Fold in Greens and Basil
Remove the Parmesan rind and discard. Turn off the heat and stir in the fresh baby spinach, torn basil, and fresh lemon juice. The residual heat will gently wilt the spinach in 60 seconds while keeping its bright emerald color.
Ladle and Garnish
Ladle into warm wide bowls. Garnish with freshly shaved Parmigiano-Reggiano, cracked black pepper, and toasted pine nuts. Serve immediately with a slice of crusty whole-grain sourdough.
Nutritional Profile (Per Serving)
1 generous bowl with 1 cup broth and greensDietary Substitutions
Provides gluten-free or artisanal pasta variations.
Adds hearty texture and extra vitamins A, C, and K.
Preserves umami depth in dairy-free variations.
Storage & Reheating
Refrigeration: Store leftovers in an airtight container for up to 3 days. Tortellini will continue absorbing broth over time.
Freezing: Freezing cooked tortellini in broth is not recommended as pasta becomes overly soft.
Reheating: Gently warm on the stovetop over medium-low heat, splashing in 1/4 cup extra broth if needed.
Artisanal Spinach & Ricotta Tortellini in Roasted Garlic Herb Broth: FAQs
Evidence-aware answers to common questions about this topic.
Cooking refrigerated tortellini directly in the seasoned garlic brodo allows the pasta to absorb the broth's savory flavors and releases a slight amount of starch that gives the soup a luxurious body.