Cheese tortellini in brodo always brings me back to my mother’s kitchen; one of the warmest and most welcoming places I know. It’s one of the few soups that my mother makes. I, of course, have fiddled with it, the non-recipe. My mother has no recipes. In fact, I think she is physically incapable of following a recipe. For me, that’s the sign of a good cook.
At this time of year, I normally stop making our weekly soup, but for some reason this year, I can’t seem to not include a soup on my weekly menu plan. It’s been a while since we have made this soup. When I took my first spoonful on Sunday, it brought me home. The tortellini were perfectly cooked and the specks of parsley and escarole were a pop of freshness in the mouth. They danced beautifully together.
This is a quick and easy weeknight meal.
|Olive Oil||2 tbsp|
|Onion, small, finely chopped||1|
|Vegetable Broth||6 cups|
|Black Pepper||½ tsp|
|Cheese Tortellini, fresh||1 lb|
|Escarole, thinly cut||1 cup|
|Parsley, finely chopped||¼ cup|
|Parmesan Cheese||3 tbsp|
- Heat olive oil.
- Add onion. Cook for 5 minutes.
- Add broth, salt and black pepper and bring to a simmer.
- Add tortellini. Cook for 12 minutes.
- Add escarole and parsley. Cook for 3 minutes.
- Remove from heat and add Parmesan cheese.
- Serve immediately.