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

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Ingredient Spotlight

IN THIS RECIPE
Broccoli Leaves
IN THIS RECIPE
Carrots
IN THIS RECIPE
Celery
FEATURED
Rhubarb

Reviews

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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.

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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)