Fine Cooking Magazine - November/December 2020

Servings: 4 to 6

In this hearty take on tortellini en brodo, a piece of Parmigiano rind lends its savory flavor to the broth and complements the earthy sweetness of the greens. You can enhance the effect with a sprinkle of Parmigiano on top.

Ingredients

2 Tbs. unsalted butter
1 small carrot, finely chopped
1 small rib celery, finely chopped
1/2 medium yellow onion, finely chopped
2 thyme sprigs
1 large clove garlic, smashed
1 bay leaf
Kosher salt and freshly ground black pepper
2 quarts lower-salt chicken broth
1 small Parmigiano-Reggiano rind (1×2 inches)
9 oz. fresh cheese tortellini
12 oz. broccoli leaves, stemmed and chopped (about 5-1/2 cups)
Freshly grated Parmigiano-Reggiano (optional)

Calories (kcal) : 240
Fat Calories (kcal): 80
Fat (g): 9
Saturated Fat (g): 4.5
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 3
Cholesterol (mg): 30
Sodium (mg): 390
Carbohydrates (g): 29
Fiber (g): 2
Protein (g): 14

Preparation

Melt the butter in a 5- to 6-quart pot. Add the carrot, celery, onion, thyme, garlic, bay leaf, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add the broth and cheese rind; bring to a boil. Reduce the heat to a simmer and cook about 10 minutes to meld the flavors. Remove and discard the thyme, garlic, bay leaf, and rind.
Return the broth to a boil. Add the tortellini and broccoli leaves and cook until tender, about 7 minutes. Season to taste with salt and pepper. Serve sprinkled with the cheese, if using.

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Broccoli Leaves
IN THIS RECIPE
Carrots
IN THIS RECIPE
Celery
FEATURED
Shishito Peppers

Reviews

Rate or Review

Reviews (3 reviews)

AmberlovestoEAT | 01/04/2017
AH-MAZING!I make this soup EVERY WEEK as a back-up meal in case I decide not to cook dinner in the evening. It is DELICIOUS!!!It's super easy to make and it keeps very well.
Marianm1 | 01/27/2016
Recipe is delicious and easy.
user-3576035 | 02/21/2015
Very good, and super fast. Only thing is that really should have more chicken broth. I added an extra cup of waterand some sherry, and there was still really not even close to enough broth. Otherwise great, and chard is a nice substitute for broccoli leaves, hard to find at the moment.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Broccoli Leaf Tortellini Soup
Yield: 4 to 6 servings
Cuisine: Italian
Ingredients: 2 Tbs. unsalted butter; 1 small carrot, finely chopped; 1 small rib celery, finely chopped; 1/2 medium yellow onion, finely chopped; 2 thyme sprigs; 1 large clove garlic, smashed; 1 bay leaf; Kosher salt and freshly ground black pepper; 2 quarts lower-salt chicken broth; 1 small Parmigiano-Reggiano rind (1×2 inches); 9 oz. fresh cheese tortellini; 12 oz. broccoli leaves, stemmed and chopped (about 5-1/2 cups); Freshly grated Parmigiano-Reggiano (optional)