My kids love to eat hat soup, and anything that is fun makes it even more delicious. I love hat soup because to me it is very delicious, and easy to make too! Plus, adding some left over turkey next week would make it even better, just incase you needed some ideas!
I came across the recipe for Tortellini in Brodo last year at the Tasty Kitchen website. It’s amazing and I make it every chance I get. As you can see, I skip the vegetables…I know, evil right? I’m just too lazy. Plus, its good without them.
Give it a try with your leftover turkey next week, you won’t be disappointed!
(A classic Italian soup: Tortellini in Broth)
Preparation Instructions
1. Into a large Dutch oven, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
2. Add the broth, water and cheese rind and increase heat to medium-high and bring to a boil. When broth boils, add pepper and nutmeg. Stir to combine. Reduce heat to low and add the tortellini. Allow to simmer until tortellini cooks to al dente (follow package instructions for timing).
3. Once cooked, remove the cheese rind. Add the parsley. Stir to combine. Garnish with freshly grated Parmigiano Reggiano!
Ingredients
- 3 Tablespoons Unsalted Butter
- 2 stalks Celery, Chopped
- 1 whole Small Onion Chopped
- 1 whole Carrot - Peeled & Chopped
- 2 cloves Garlic, Minced
- 8 cups Chicken Broth
- 4 cups Water
- 1 piece Small Parmigiano Reggiano Rind
- ½ teaspoons Pepper
- 1 pinch Ground Nutmeg
- 20 ounces, weight Cheese Filled Tortellini
- 2 Tablespoons Flat Leaf Italian Parsley - Chopped
- 2 Tablespoons Parmigiano-Reggiano, Grated
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