Tortellini en brodo
A blast from my childhood, my parents made this dish so often. Cheese tortellini swimming in flavorful broth.
It’s like a warm hug in a bowl. And I’ll say it again: there is NEVER too much Parmesan.
XO, km
THE DISH:
tortellini en brodo | serves 6
THE STUFF:
EVOO
1 large shallot, minced
3 cloves garlic, thinly sliced
Kosher S+P
8 cups low-sodium chicken broth
1 (20-ounce) package fresh cheese tortellini
grated Parmesan cheese
fresh basil
THE HOW-TO:
Heat 2 tablespoon EVOO in a pan over medium-high heat and add the shallot. Season with S+P and sauté until shallots start to turn golden, about 5 minutes. Add the garlic and sauté until fragrant, about 2 minutes.
Add the chicken broth and bring to a low boil. Taste the broth and add more S+P, as needed.
Add the tortellini and reduce heat to medium. Cook until pasta is al dente, 5-7 minutes.
Ladle the soup into bowls and top with tons of Parmesan cheese and basil. I won’t argue with a sprinkle of crushed red peppers.