Tortellini en Brodo
Tender tortellini float in clear, savoury chicken broth with a little parmesan and fresh parsley.
Ingredients
Quantities for 4. Tick things off as you go.
Method
Simmer the stock
In a saucepan over medium heat, bring the chicken stock, carrot, celery and bay leaf to a gentle simmer, about 8 minutes. Keep it below a rolling boil and simmer until fragrant.
Season the broth
Lower the heat and simmer gently for 5 minutes. Remove the carrot, celery and bay leaf with a slotted spoon, then taste and add salt and pepper as needed.
Cook the tortellini
Bring the broth back to a gentle simmer over medium heat and add the tortellini. Cook for the time on the packet, usually 3 to 5 minutes, stirring gently once; stop when they are tender and floating.
Finish the soup
Turn off the heat and stir in half the parmesan and parsley for 30 seconds.
Serve
Ladle the tortellini and broth into warm bowls. Finish with the remaining parmesan and parsley, and serve straight away while the pasta is tender.
Tips
- Taste and season the broth after simmering, as its flavour concentrates.
- Stir the tortellini gently to help keep them from sticking or splitting.
- Warm the serving bowls so the soup stays hot at the table.
Swaps
- Use vegetable stock instead of chicken stock.
- Replace the parsley with finely chopped chives.
Storing
Refrigerate leftover broth and tortellini in a covered container for up to 2 days, then reheat gently until hot.
Nutrition per serving
365 kcal · protein 18 g · carbs 51 g · fat 10 g · fibre 3 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains milk, wheat, gluten. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
