Tortellini in meat broth
This very easy recipe makes for a great first entry at your Cristmas table!
» 1 (1/3-lb) piece Parmigiano-Reggiano with (roughly 3- by 3-inch) rind
» 6 cups chicken stock
» 4 large garlic cloves, thinly sliced
» 4 sprigs fresh parsley, tied together
» 1 tablespoon extra-virgin olive oil
» 1 cup tortellini (24 to 36)
Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes.
Discard parsley and rind of cheese and season broth with salt. Add tortellini and simmer, partially covered, until al dente, for about 10 minutes.
Divide among 4 soup plates, then shave cheese over soup to taste.
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