Tortellini in Broth – Simple and Elegant Recipe

One of the favorites dishes in our household is also one of the most simple recipes we make. We start with a trip to “Italian Disneyland” otherwise known as Roma Italian Market, in Pasadena, which you can read about in detail on my other blog alilovesla.com

You stand in line and blissfully taste the cheeses and meats that Roz slices for you that day, gather your pink parcels in laden arms on the way to the register and finally stop in front of a small well lit freezer full of pastas, sauces and truffly amaretto desserts – plucking from the misting shelf a clear gallon bag filled with plump cheese filled pasta that is tied up with a twisty. On your way out the door you may grab a fresh fig or a handful of pastel Jordan almonds, or if you’re like me, you’ll be sipping coke from the glass bottle and looking forward to the fresh Italian sandwich wrapped in oil smeared paper that burns its way into your soul and sears itself forever into your salami scented memory.

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Tortellini in Broth – Simple and Elegant Recipe

In a delicious broth, cheese tortellini and veggies are added to this soup. It's quite simple to prepare and ideal for a weekday meal.

This tortellini soup fits all the criteria for a quick, wholesome, and warm dinner recipe. With delicate cheese tortellini and vegetables, it is filling and hearty. Although this soup is vegetarian as written, you could easily add some chicken or sausage for more protein. This tortellini soup is one of the simplest soup recipes I've ever published. Make a fast green salad while it simmers on the burner, then enjoy!

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Soup

Cuisine Chinese

Servings 8

Calories 105 kcal

Ingredients

  

• 1 bag (16oz) tortellini from Roma Italian Market
• 2 quarts chicken broth recipe here
• 1 red pepper – roasted, peeled, and diced
• 2 tbsp caper
• 2 tbsp olive oil
• 1 shallot
• 1/2 tsp red pepper flakes
• 1 tsp fresh chopped thyme
• to taste salt and pepper
• to garnish Parmesan cheese and Italian parsley 

Instructions

 

• You really can’t screw this one up.
• Roast your red pepper, either on a burner or in the oven under a broiler – until the skin is black and peely. You can also do it in your woodstove if you have one as we did here
• Slice pepper and shallot and throw with olive oil into a dutch oven (you can invest in a Le Creuset one given 5 out of 5 stars by 47 Amazon.com users, or get any basic one with a 4.5-star rating from the same source at Amazon).
• Add capers and allow to roast for 5 minutes. Then add broth, thyme, and red pepper flakes. Stir and bring to a boil. Then reduce heat and allow to simmer for 20 minutes.
• Add tortellini and cook for 8 minutes or so until they are al dente and floating on top of the water. Pull one out and test it for tenderness, you don’t want them to be too mushy or too firm.
• Ladle into soup bowls, garnish with fresh cheese and parsley and serve with a side of delicious homemade french or sourdough bread.

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