Call it soup or call it in broth. Either way, a hot soup is a perfect cool weather meal, even in summer. It is especially hearty when served with a warm loaf of fresh bread or tasty focaccia.
Tortellini in broth or en Brodo, as it is known in Italy, is a delicious and healthy meal. Traditionally, this soup is served as the first course of Christmas feasts in northern Italy but it is a great light summer meal, as well. The clear broth is makes it a lighter summer soup choice than the traditional seaside fare of clam or fish chowder.
Since there are so few ingredients in this recipe, it is recommended that high quality ingredients are used, especially when choosing the chicken broth. Where fresh ingredients are suggested, they add additional flavor and heartiness to the soup.
When choosing the tortellini, either chicken filled or cheese are good choices. The traditional choice is cheese to keep the soup neutral for any courses to follow. When it is the main course, any flavor-filled tortellini works.
Tortellini in Broth
• 5 cups reduced-sodium chicken broth
• 1 cup water
• 1 package (20 ounces) chicken or cheese tortellini, refrigerated or frozen
• 1 pound fresh plum tomatoes, seeds removed and chopped
• 1 1/2 cups frozen peas, thawed
• 1 bag (6 ounces) fresh baby spinach
• Fresh shredded basil to garnish
• Fresh, shaved Parmesan cheese to garnish
1. Place chicken broth and 1 cup water in large stockpot. Bring broth to a boil.
2. Add in tortellini.
3. Stir in prepared tomatoes.
4. Simmer 7 to 9 minutes or until tortellini are soft and tender.
5. Stir in thawed peas.
6. Gradually add in spinach. Cook soup until spinach is wilted, about 2 to 3 minutes.
7. Sprinkle fresh, shredded basil and shredded Parmesan cheese over top before serving soup in individual bowls.
Serve piping hot soup immediately.