Tortellini in Brodo is a simple, classic Italian soup and one of our favorite winter meals, especially when we’re short on time. 
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; if not, Aneto Chicken Broth has that genuine homemade flavor. This soup is endlessly adaptable: we use spinach here, but chanterelles or morels are also wonderful – you could even add crumbled Cascioppo Bros Sausage. Serve it with a rustic baguette for dipping into the broth and extra Parmigiano Reggiano for grating.

Ingredients

(Serves 4 )
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,  add the spinach.
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.
Wine Pairing: Chateau Ducasse Bordeaux Blanc
A classic blend of Sauvignon Blanc and Semillon, this wine drinks very elegantly and highlights the natural floral and grassy notes of the Sauvignon Blanc, and the herbaceous notes from the Semillon.

Can’t make it down to DeLaurenti? Have ingredients delivered right to your door.