EFK Kitchen Ready

EFK Tortellini in Brodo

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From the EFK recipe collection

Prep: 10 min
Cook: 20 min
Total: 30 min
Yield: 4-6 servings

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Ingredients

8 cups rich homemade or high-quality low-sodium chicken or beef broth
20 ounces fresh tortellini, preferably a traditional meat-filled tortellini or a good cheese-filled version
1 Parmigiano-Reggiano rind, optional
Kosher salt and black pepper to taste
Finely grated Parmigiano-Reggiano for serving
Chopped flat-leaf parsley, optional

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Directions

Bring the broth and optional Parmigiano rind to a gentle simmer and cook 10 minutes so the flavors come together. Taste and adjust the seasoning. Remove the rind. Bring the broth just to a steady simmer, add the tortellini, and cook until tender according to the pasta package or fresh-pasta timing. Avoid a violent boil, which can split filled pasta. Divide the tortellini among warm bowls and ladle the hot broth over the top. Finish with grated Parmigiano and parsley if desired.

Equipment

Large stockpot or Dutch oven; ladle; slotted spoon; warm soup bowls

Food safety & storage

If using tortellini made with raw meat filling, follow the producer's safe-cooking instructions and make sure the center is fully cooked. Keep broth hot while serving. Refrigerate leftovers within 2 hours and reheat to 165°F.

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