Tortellini en Brodo

• 4 cups chicken broth
• 1 cup water
• 1/2 medium onion, finely chopped
• 1 carrot, sliced
• 1 celery stalk, sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces cheese tortellini
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)
• Parmesan cheese shavings (for garnish)

Steps

1. 1 In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery; cook until softened, about 5 minutes.
2. 2 Stir in thyme, salt, and pepper. Pour in broth and water; bring to a simmer.
3. 3 Add tortellini and cook according to package instructions, usually about 8-10 minutes, until al dente.
4. 4 Ladle into bowls, garnish with chopped parsley and Parmesan shavings, and serve hot.

Equipment

• Large pot

Variations

• Add cooked chicken or turkey for a heartier version.
• For a vegan option, use vegetable broth and substitute with vegan cheese tortellini.

Substitutions

• Substitute fresh herbs like thyme and parsley for dried if available.
• Use store-bought chicken broth if making your own isn't feasible.

Pairings

• A glass of crisp white wine like Pinot Grigio complements the broth beautifully.
• Serve with a light Italian loaf or ciabatta.

Nutrition

Tips

• Use homemade chicken broth for extra depth of flavor.
• For a richer broth, add a splash of dry white wine with the broth and water.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a side of crusty bread for dipping.
• Pair with a simple green salad dressed with olive oil and lemon.

FAQ