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.
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)
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)
Instructions
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.
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.
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 ...
Directions
Print
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 oil1 large onion, chopped (about 1 cup)1 pint grape tomatoes, cut in half (about 2 cups)2 cloves garlic, minced6 cups Swanson® Crafted Parmesan Chicken Brodo16 ounces frozen cheese tortellini5 ounces baby spinach (about 4 cups packed)
7-Layer Meatless Tortilla Pie
Black beans and pinto beans are flavored w...
Kansas City-Style Pulled Pork Slide...
The key to these delicious sliders is all ...
Moroccan Chickpea & Couscous Soup
The combination of couscous, chickpeas, an...
Spinach Onion Dip
Still a very popular appetizer, serve th...