RECIPE MAGIC!

 

TORTELLINI IN BRODO

Tortellini in Brodo is an iconic and beloved Italian soup from the country's Emilia-Romagna region. It's a comforting dumpling-style soup that warms both body and soul, embodying the essence of rustic Italian cuisine. Cheese-filled tortellini (or meat) with tomatoes and spinach swim in a simple broth, enhanced with the vibrant garnishes of an aged balsamic and fresh EVOO. With minimal prep time and easy-to-find ingredients, this hearty soup comes together in minutes. 

INGREDIENTS:
2 tbsp Garlic EVOO
1/2 small onion, finely diced
4 to 6 cups broth or stock, chicken or vegetable
1 can whole San Marzano (style) tomatoes, hand crushed or chopped
400g package uncooked frozen cheese (or meat) tortellini 
1/2 tsp salt
1/4 tsp ground black pepper
250g fresh spinach, roughly chopped or whole baby spinach 
1/4 cup freshly grated Parmesan, very loosely packed

Optional: Traditional dark balsamic and fresh EVOO for garnish

DIRECTIONS:
In a Dutch oven, heat EVOO over medium high heat. Add, then saute the onion, stirring until translucent, about 3 to 5 minutes. Add tomatoes, stock, balsamic, salt and pepper, then turn heat to high and bring to a gently rolling boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach. Serve immediately, garnish with a sprinkling of Parmesan. Serve with crusty bread.