Last week, some of us had sore throats. So I made a big pot of chicken soup, along with matzoh balls. You know what they say about chicken soup--it's Jewish penecillin. I am not surprised that everyone is healthy now. I still have a couple of quarts of broth in the refrigerator, so this afternoon I bought a package of these delicate imported tortellini at the IGA and served some Italian-style soup for dinner tonight. Here's the recipe:
Tortellini in Brodo
Serves 4
8 cups chicken broth (here's my recipe)
One 6-ounce bag baby spinach, washed
Salt
One 8-ounce package Bertagni Ricotta and Parmigiano Reggiano Tortellini
Parmesan cheese for garnish
1. Bring the broth to a simmer in a large pot. Stir in the spinach and cook until wilted, 1 to 2 minutes. Season with salt. Turn the heat to low, cover, and keep warm.
2. Bring a large pot of salted water to boil. Cook the tortellini until tender, 5 to 8 minutes.
3. Ladle the soup into bowls. Use a slotted spoon to transfer some tortellini into each bowl. Use a vegetable peeler to grate some cheese curls on top of each portion if desired. Serve immediately.
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