Tortellini in Brodo
Tortellini in brodo: silky stuffed pasta in a hot broth!
Ingredients
- 7 oz fresh tortellini pasta (200 g)
- 3 cups water (720 ml)
- 2 tbsp fresh carrots chopped
- ½ chicken bouillon cube or vegetable bouillon cube
- 2 tbsp fresh celery chopped
- 2 tbsp onion chopped
- 1 large garlic clove peeled
- 6 fresh sage leaves
- 2 tbsp fresh parsley chopped
- pepper
- salt
Instructions
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Add the vegetables and sage to a large saucepan.
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Add the water and bouillon cube. Season with some pepper. Place the pan over medium heat until boiling gently. Then cover the pan and let the vegetables simmer the hot broth for 5 minutes.
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Then remove the vegetables and sage. You can strain the broth and pour it back into the pan or remove them using a slotted spoon.
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Then add the fresh tortellini to the broth.
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Stir and turn the heat lower. Cover the pan again. Let the tortellini poach in the hot stock for 3 to 4 minutes or until they start to rise to the surface because that means that they are cooked.
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With a slotted spoon remove the cooked tortellini and divide them between deep plates or large bowls. Then check the seasoning of the hot broth and add extra pepper or salt to taste. Pour the broth on top of the tortellini. Sprinkle with the freshly chopped parsley and finish with a dash of freshly ground black pepper. Serve immediately while the tortellini are al dente.
