{recipe} Tortellini in Brodo

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The other day I was sick and wanted something comforting and easy, so I made this tortellini in brodo. Basically that’s a slightly fancier way to say that I cooked cheese tortellini in chicken broth, but this is a case where the sum of the parts is much greater than each part.

If done well, Tortellini in Brodo is like a super delicious, rich, hearty, filling version of chicken soup. It’s a classic Italian dish, but the way I make it is far simpler than other recipes I’ve seen. After describing it to Ross he decided he wanted some too, so tonight I made it for dinner. It’s just the thing after a long day at work! Plus, it’s so simple I’d bet even your kids will eat it. Since the recipe is so simple, the quality of ingredients is extra important.

Tortellini in Brodo
serves 2 as a main course
Ingredients:
  • 1 quart chicken broth or chicken stock (If I can’t get homemade, I like Pacific brand from Whole Foods)
  • 1 tsp olive oil
  • 8 oz. fresh cheese tortellini
  • about 10 shavings parmigiano-reggiano
Method:
  • Put broth and oil in a pot and bring to a boil.
  • Add tortellini and cook as directed. When cooked, remove tortellini to serving bowls with a slotted spoon.
  • Continue cooking broth until reduced by 2/3 to 1/2 of volume. Pour over tortellini.
  • Top with a few shavings of parmigiano and serve immediately.
  • Note: if your chicken broth is not as flavorful as you wish, you can add 1-2 small packets of liquid chicken broth concentrate (you can get it at Whole Foods or Trader Joe’s.)
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