Tortellini en Brodo

Method

1. 1

   Simmer the stock

   In a saucepan over medium heat, bring the chicken stock, carrot, celery and bay leaf to a gentle simmer, about 8 minutes. Keep it below a rolling boil and simmer until fragrant.

2. 2

   Season the broth

   Lower the heat and simmer gently for 5 minutes. Remove the carrot, celery and bay leaf with a slotted spoon, then taste and add salt and pepper as needed.

3. 3

   Cook the tortellini

   Bring the broth back to a gentle simmer over medium heat and add the tortellini. Cook for the time on the packet, usually 3 to 5 minutes, stirring gently once; stop when they are tender and floating.

4. 4

   Finish the soup

   Turn off the heat and stir in half the parmesan and parsley for 30 seconds.

5. 5

   Serve

   Ladle the tortellini and broth into warm bowls. Finish with the remaining parmesan and parsley, and serve straight away while the pasta is tender.

Tips

• Taste and season the broth after simmering, as its flavour concentrates.
• Stir the tortellini gently to help keep them from sticking or splitting.
• Warm the serving bowls so the soup stays hot at the table.

Swaps

• Use vegetable stock instead of chicken stock.
• Replace the parsley with finely chopped chives.

Storing

Refrigerate leftover broth and tortellini in a covered container for up to 2 days, then reheat gently until hot.