Tuesday, April 17, 2012

Tasty Tuesdays - Cheese Tortellini in Light Broth

Over the years, I have amassed a sizable collection of cookbooks. Funny thing is I usually go back to the same one time and again once I find a great recipe. This one comes from Everyday Italian by Giada De Laurentis.

Now that the weather is warming up around here, I don't want to spend every evening cooking a large meal and heating up the kitchen. Here is a recipe for an easy soup that takes less than 10 minutes to make. My husband loves it.

Cheese Tortellini in Light Broth

4 cups reduced-sodium chicken broth
1 (9-ounce) package fresh cheese tortellini
1/2 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons shredded Parmesan cheese
1 tablespoon chopped fresh flat leaf parsley

Pour the broth into a large, heavy saucepan. Cover and bring to a boil over high heat. Add the tortellini and 1/2 teaspoon of pepper. Cover partially and simmer over medium heat, stirring occasionally, until the tortellini are al dente, about 7 minutes. Season the broth with more pepper to taste.

Ladle the broth and tortellini into serving bowls. Top with Parmesan cheese and parsley, and serve.

I usually serve this with a side salad and garlic bread.

1 comment:

Laura Marcella said...

Hello, Cheryl! I recently donated four of my cookbooks. I kept the three that I go to again and again! This recipe looks delicious. Thanks for sharing!

Have a lovely week and happy A to Z!!