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Description
Skinnytaste.com
Ingredients
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2tsp butter 2stalks of celery, chopped 1small onion, chopped 1carrot, peeled & chopped 2cloves of garlic, minced 8cups chicken broth, (or sub vegetable broth) 3cups water 1small Parmigiano Reggiano Rind, optional 18oz spinach cheese tortellini 1/2tsp fresh ground pepper 1/2tsp ground nutmeg 2cups baby spinach salt to taste Parmigiano Reggiano, grated (optional)
Directions
AD In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften. Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine. Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions. Once cooked, remove the rind, and add the baby spinach. Stir to combine then serve with freshly grated Parmigiano Reggiano!
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