Best Tortellini In Parmesan Brodo Recipes

TORTELLINI IN BRODO

Tortellini in Brodo image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
2 carrots, halved lengthwise and thinly sliced
2 small celery stalks, thinly sliced
4 cloves garlic, smashed
4 cups low-sodium chicken broth
1 small piece parmesan rind
2 wide strips lemon zest (removed with a vegetable peeler)
1 12-ounce bone-in smoked pork chop, diced (bone reserved)
1 9-ounce package refrigerated cheese or meat tortellini
1 small head escarole, chopped
Freshly ground pepper

Steps:

Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams

TORTELLINI IN BRODO

Tortellini in Brodo image

Make and share this Tortellini in Brodo recipe from Food.com.

Provided by Mommy Diva

Categories Stocks

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 quarts chicken stock
2 (10 ounce) bags spinach
2 (9 ounce) bags cheese-filled tortellini, frozen (approx.size of bags)
1/4 cup fresh flat-leaf parsley, approx. a handful of
1 lemon, zest of
1 cup parmigiano-reggiano cheese, to taste (approx. couple of handfuls)
1 loaf crusty bread

Steps:

Place stock in large pot and bring to boil.
Drop in the frozen tortellini.
Stir and then cook per package directions.
When tortellini are done, spoon into soup bowls (pasta will look like puffed up pillows).
Drop a few leaves of spinach on each bowl to wilt.
Top with some lemon zest, if desired, and a small handful of Parmigiano.
Serve with crusty bread and a fabulous glass of wine.
Enjoy! ;).

Nutrition Facts : Calories 719, Fat 18.2, SaturatedFat 7.5, Cholesterol 59.7, Sodium 1741.5, Carbohydrate 100.2, Fiber 6, Sugar 9, Protein 38.1

TORTELLINI IN PARMESAN BROTH

Tortellini in Parmesan Broth image

Categories Soup/Stew Cheese Garlic Pasta Quick & Easy Dinner Lunch Parmesan Spinach Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

Ingredients

1 (1/3 pound) piece Parmigiano-Reggiano with (roughly 3- by 3-inch) rind
6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley, tied together
1 tablespoon extra-virgin olive oil
1 cup tortellini (24 to 36)
4 cups loosely packed baby spinach leaves (3 ounces), cut into 1/2-inch-wide strips

Steps:

Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Add spinach and simmer, uncovered, 1 minute. Divide among 4 soup plates, then shave cheese over soup to taste.