Tortellini In Parmesan Broth
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
58
Sourness
46
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 cups
Chicken Stock4 large
Garlic Cloves (thinly sliced)4 sprigs
Parsley (fresh, tied together)1 tbsp
Extra-Virgin Olive Oil1 cup
Tortellini (24 to 36)Directions:
1
Cut rind off cheese
2
Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes
3
Discard parsley and rind and season broth with salt
4
Add tortellini and simmer, partially covered, until al dente, about 10 minutes
5
Add spinach and simmer, uncovered, 1 minute
6
Divide among 4 soup plates, then shave cheese over soup to taste
7
Cut rind off cheese
8
Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes
9
Discard parsley and rind and season broth with salt
10
Add tortellini and simmer, partially covered, until al dente, about 10 minutes
11
Add spinach and simmer, uncovered, 1 minute
12
Divide among 4 soup plates, then shave cheese over soup to taste