Tortellini en Brodo
The first week of February has brought freezing temperatures and mountains of snow to the East Coast. I’m (not so secretly) delighted! We’ve been pulling on cozy clothes, leg warmers, snow bibs and boots, hats, gloves, and big puffy coats to get as much snow time in as possible. And there’s no better way to warm up upon arrival back inside the house than with a bowl of steaming soup!
This Tortellini en Brodo is simple, luscious, and filling. All it takes is a few vegetables, good chicken broth, your favorite tortellini, and a parmesan cheese rind to make the '“brodo” extra rich and creamy. The tortellini cooks right in the soup, making it a truly one-pot meal, and it comes together in less than one hour. I love it for lunch and for dinner, and it makes so much there’s always plenty of leftovers to go around.
What’s the saying? Clear eyes, warm soup, can’t lose? Something like that!
Xx
Tortellini en Brodo
recipe by Sea Salt + Honey
Serves: 6-8
Prep Time: 15 minutes
Cooking Time: 45 minutes
Ingredients:
2 tsp butter
4 oz pancetta, diced
3 celery stalks, chopped
1 large onion, chopped
3 carrots, chopped
3 garlic cloves, minced
1 1/2 tsp salt
1/2 tsp fresh ground pepper
8 cups chicken broth
3 cups water
1 parmesan cheese rind (use a piece about 3 inches long)
18 oz spinach cheese tortellini
1/4 tsp ground nutmeg
4 oz baby spinach
Directions:
Heat 2 tbsp butter in a heavy-bottomed soup pot over medium high heat. Add the pancetta and cook until golden, about 6 minutes. Add onions, carrots, celery, and garlic. Season with salt and pepper. Sauté until soft, about 8 minutes. Add the chicken broth, water, and cheese rind. Simmer for 30 minutes. Bring soup to a boil, add tortellini and nutmeg. When tortellini is done cooking, add the baby spinach. Serve with additional parmesan.
