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Tortelloni En Brodo

Tortelloni En Brodo

with Shredded Brussels Sprouts, Kale, and Parmesan

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Think of tortelloni en brodo (in broth) as Italian soup for the soul. It’s traditionally served as part of Christmas supper in northern Italy, although its heartwarming charms make it a winning dish well beyond December. And because it’s quite simple, only the best ingredients will do here: a savory veggie broth, tender cheese-filled tortelloni, and tender shreds of leafy green veggies.

Tags:Veggie
Allergens:WheatEggsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Cheese Tortelloni

(ContainsWheat, Eggs, Milk)

2 unit

Veggie Stock Concentrate

8 ounce

Brussels Sprouts

4 ounce

Kale

1 unit

Yellow Onion

2 clove

Garlic

½ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat29 g
Saturated Fat16 g
Carbohydrate72 g
Sugar6 g
Dietary Fiber7 g
Protein36 g
Cholesterol110 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Trim Brussels sprouts, then halve lengthwise through stem. Thinly slice into shreds. Remove and discard ribs and stems from kale, then thinly slice leaves. Mince or grate garlic. Halve, peel, and finely dice onion

2

Melt 1 TBSP butter in a large pot over medium heat. Add onion to pot and cook, tossing, until softened, 4-5 minutes.

3

Add Brussels sprouts, garlic, and a drizzle of olive oil to pot. Cook, tossing, 4-5 minutes, until soft and lightly browned.

4

Add 5 cups water and stock concentrates to pot. Bring to a boil.

5

Once broth is boiling, stir kale and tortelloni into pot. Cook until kale has softened and tortelloni are tender, 4-5 minutes. Season generously with salt and pepper.

6

Divide tortelloni, greens, and broth between bowls. Sprinkle with Parmesan and serve.