Tortellini in Brodo
Classic Italian tortellini served in a rich, flavorful broth for a comforting meal.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 lb fresh tortellini (cheese or meat-filled)
- 6 cups chicken or beef broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Prepare the vegetables: Finely chop the onion, mince the garlic, and dice the carrot and celery stalk.
Sauté the vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.
Add the broth: Pour in the chicken or beef broth and add the bay leaf. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
Cook the tortellini: Add the fresh tortellini to the simmering broth. Cook according to package instructions, usually about 5-7 minutes, until they float to the surface.
Season and garnish: Remove the bay leaf. Season the broth with salt and black pepper to taste. Stir in the chopped parsley.
Serve: Ladle the tortellini and broth into bowls. Sprinkle with grated Parmesan cheese and serve immediately.
Chef's Tips
- Broth Quality: Use homemade broth if possible for the best flavor. If using store-bought, opt for low-sodium versions to control seasoning.
- Tortellini Choice: Fresh tortellini cooks faster and has a better texture than dried. Look for high-quality options at Italian markets.
- Vegetable Variations: Add a handful of spinach or kale for extra nutrition and color.
- Herb Substitutions: If you don’t have parsley, basil or thyme can be used as alternatives.
- Storage: Leftovers can be stored in the fridge for up to 2 days, but the tortellini may absorb some broth. Reheat gently on the stove.
