• January 6, 2021

    Tortellini in Brodo

    Tortellini in Brodo, or broth, is a simple, classic Italian soup. With just a few high-quality ingredients, and 15 minutes, you can serve a dinner that is both satisfying and hearty. Homemade chicken broth is best, but Aneto Chicken Broth has that genuine homemade flavor. The soup is endlessly adaptable. We use spinach here, but chanterelles or morels are also wonderful. Served with a rustic baguette for dipping into the broth and extra Parmigiano Reggiano for grating it makes a comforting meal. Ingredients:

    2 Tbsp extra virgin olive oil 

    ½ cup chopped onion

    6 cups chicken broth (note: order 2 liters of the Aneto Chicken Broth)

    Package of cheese tortellini (16 oz.) 

    2 cups packed baby spinach

    Salt and pepper to taste

    1 cup grated Parmigiano Reggiano 

    Rustic baguette Instructions:

    In a medium pot over medium heat, sauté chopped onions in olive oil until translucent and just starting to brown, about 5 minutes.

    Add chicken broth and bring to a boil. Reduce heat so broth is at a simmer and add tortellini. After 4 minutes, stir the spinach in with the tortellini.

    Season the broth to taste with salt and pepper and ladle the soup between four bowls, dividing the tortellini and spinach equally.

    Serve with the baguette and a hunk of Parmigiano Reggiano and a grater for those who like an extra dusting of cheese.

    To drink: a light, earthy white, such as Vietti Roero Arneis or leave the choice up to us when you order!

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