Dairy-Free Tortelloni en Brodo with Baby Spinach

A bowl of plump pasta floating in broth is an Italian tradition, but this dairy-free version swaps cheese for a satisfying filling. Sprinkle nutritional yeast into the chicken broth to boost the flavor.  

What You Get

Chicken broth (see note below)

Baby spinach 

Dairy-free tortelloni 

Lemon 

Nutritional yeast 

What You’ll Need

Salt and freshly ground pepper

Olive oil 

Makes 3 servings

15 minutes active 

20 minutes total 

Step 1 

In a pot over medium-low heat, bring the chicken broth to a simmer. Add half of the spinach and stir just until wilted, 1 minute.

Step 2

Meanwhile, bring another pot of salted water to a boil. Add the dairy-free tortelloni and cook until they float to the top, 5 minutes or according to package instructions. Drain and transfer the tortelloni to bowls. 

Step 3 

Pour the broth and spinach into the bowls with the tortelloni. Finish each bowl with a big squeeze of lemon and drizzle with olive oil. Sprinkle generously with nutritional yeast, grind with pepper, and serve warm. 

Ingredient note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If the broth is still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.

Contains: eggs, tree nuts (coconut), wheat.

Allergen note: This meal kit was made with ingredients that do not contain dairy, but it was made in a facility that also processes dairy.