Quick Cuisine: Tortellini in brodo -Tortellini in broth
Here is a quick and comforting recipe that is in the arsenal of every Italian household: Tortellini in brodo. I do not make either the broth or the pasta from scratch (I do still have a day job!) so it comes together fast. In Italy, they keep it minimal - just the stuffed pasta boiled in the broth and maybe a sprinkle of cheese on top. My version integrates some vegetables, but really, it is all up to you. Make it your own bowl of comfort! This recipe is for two but you can easily double. Also, this can also be a recipe for the the remaining pastas in your pantry if you want to mix and match. Works as well, just pay attention to cooking times. Enjoy!
Ingredients
2 cups/ 250 grams of fresh or frozen** tortellini for each serving
Two Tablespoons olive oil
One carrot, peeled and chopped
One shallot, peeled and chopped
3 cups/700 ml of broth (I use chicken, beef or vegetable bouillon- note that vegetable bouillon goes with every stuffed pasta flavor!)
Optional : handful of baby spinach, parmesan or pecorino cheese for garnish
Instructions
Heat the olive oil, carrot and shallot over medium heat for 5-7 minutes. You want the vegetables to cook but not brown. Keep an eye on it! Add the broth and bring to a boil. Add the tortellini and cook for 5-6 minutes (it should be marked on the package) They float to the top when ready. Nota bene: if you are using frozen tortellini add 2 minutes, they will float to the top but the filling will be cold.
If using spinach add at the very end and let it wilt for about one minute. Serve and top with grated cheese. Done.
**Cook’s notes: I have tried this recipe with dried tortellini - it doesn’t work as well. Fresh or frozen from fresh has the best results. Regarding broth, I usually use a beef stock cube and that comes out nicely, but really, vegetarian broth works well. I do not recommend fish broth unless you have a tortellini stuffed with salmon, and even then, I would still use vegetable because it can be too fishy!