Food Recipes Tortellini and Veggies en Brodo 5.0 (1) Add your rating & review This bright and springy pasta dish comes together in under a half an hour. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on March 21, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Prep Time: 25 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts This springy supper is inspired by tortellini en brodo, an iconic dish of the Emilia-Romagna region in Italy: tortellini that is cooked and served in broth. In this quick, veggie-packed version, asparagus and peas are added to the pot while the stuffed pasta cooks, making this scrumptious recipe a one-pot wonder. A squeeze of lemon juice and a dusting of lemon zest adds the right amount of seasonal brightness, while the peppery arugula, umami-rich Parmesan, and a drizzle of your best olive oil are the simple touches that balance this bowl of comfort. To make it vegetarian, use a high-quality vegetable broth. Ingredients 6 cups lower-sodium chicken or vegetable broth 1 clove garlic 2 tsp thyme 1 8-to-10-oz. pkg. fresh or frozen tortellini 1/2 lb asparagus, trimmed and cut into 3-in. pieces 1/2 tsp kosher salt 1/2 cup frozen sweet peas 1 tbsp fresh lemon juice Lemon zest 2 cups baby arugula Olive oil, for drizzling Parmesan cheese, for serving Freshly ground black pepper Directions Bring broth, garlic, and thyme to a simmer over medium in a large pot. Cover and cook until fragrant and garlic is slightly softened, about 5 minutes. Discard garlic and thyme. Add tortellini to pot; cook according to package directions. Add asparagus and salt during last 3 minutes of cook time; cook, stirring occasionally, until asparagus is bright green and tender. Add peas; cook until tender and warmed through, about 1 minute. Remove from heat and stir in lemon juice. Serve in shallow bowls, topped with arugula, a drizzle of oil, cheese, pepper, and lemon zest. Rate it Print Nutrition Facts (per serving) 320 Calories 10g Fat 41g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 320 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 17% Cholesterol 25mg 8% Sodium 530mg 23% Total Carbohydrate 41g 15% Dietary Fiber 5g 18% Total Sugars 4g Protein 19g Vitamin C 16mg 79% Calcium 159mg 12% Iron 3mg 17% Potassium 655mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.