Cheese Tortellini in Brodo

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.

Serves 4


Olive Oil 2 tbsp
Onion, small, finely chopped 1
Vegetable Broth 6 cups
Salt 1 tsp
Black Pepper ½ tsp
Cheese Tortellini, fresh 1 lb
Escarole, thinly cut 1 cup
Parsley, finely chopped ¼ cup
Parmesan Cheese 3 tbsp


  1. Heat olive oil. 
  2. Add onion.  Cook for 5 minutes.
  3. Add broth, salt and black pepper and bring to a simmer. 
  4. Add tortellini.  Cook for 12 minutes.
  5. Add escarole and parsley.  Cook for 3 minutes.
  6. Remove from heat and add Parmesan cheese.
  7. Serve immediately.

2 thoughts on “Cheese Tortellini in Brodo

  1. I’ve tried this recipe and everyone loved it! Even the kids! can’t wait to try the eggplant parmigiana.

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