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Tortellini in Brodo with Lamb & Asparagus

Featured in our 2018 Easter Guide
Photo: Grey Crawford

Servings: six.

If you want this soup to be heartier, add about 6 oz. white beans, soaked and then simmered until tender, about 90 minutes.


  • 1/2 lb. asparagus (about 12 medium stalks) tough ends trimmed and sliced diagonally about 1-1/2 inches long
  • 1/4 cup extra-virgin olive oil; more for drizzling
  • 1 lb. boneless leg of lamb (or lamb sirloin chops), cut in 1/2-inch dice
  • 1 medium onion, finely chopped
  • 4 large cloves garlic, finely chopped
  • 2 Tbs. finely chopped fresh rosemary leaves
  • 3 Tbs. dry white wine
  • 8 cups Beef & Chicken Broth
  • 1 lb. small cheese tortellini or small ravioli
  • Freshly grated pecorino cheese

Nutritional Information

  • Calories (kcal) : 590
  • Fat Calories (kcal): 300
  • Fat (g): 33
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 85
  • Sodium (mg): 630
  • Carbohydrates (g): 39
  • Fiber (g): 2
  • Protein (g): 30


  • Cook the asparagus in boiling salted water until tender, 5 to 7 minutes. Drain and set aside. In a large soup pot, heat the olive oil over high heat and brown the lamb on all sides, working in batches. Remove the lamb with a slotted spoon, turn the heat to medium high, and cook the onion, garlic, and rosemary until the onion is soft, about 4 minutes, stirring. Return the lamb to the pot, add the wine, and cook until the liquid is reduced by half, 2 to 3 minutes. Pour in the broth; simmer gently until reduced by one-third. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil and add the tortellini. Cook until al dente, following the package directions, and drain well. Add the pasta and asparagus to the broth; heat for a few minutes. Taste and add salt and pepper if needed. Serve immediately with pecorino cheese and a drizzle of olive oil, if you like.


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