Tortellini en Brodo for One
Be the first to rate it
Cheese tortellini in a vegetable-rich chicken or vegetable broth, finished with grated Parmesan.
Ingredients
- ½ tablespoon butter
- ⅓ cup chopped onions
- 1 medium chopped carrot
- 1 stalk chopped celery
- 1 minced garlic clove
- 1½ cups chicken or vegetable broth
- 1 bay leaf optional
- 1 piece Parmesan rind optional
- 4 ounces cheese tortellini
- Salt to taste
- Grated Parmesan to finish
Equipment
- saucepan
- cutting board
- chef’s knife
Directions
- Melt the butter in a 2-quart saucepan over medium heat. Cook the onions, carrot, and celery for 3 to 4 minutes, until soft. Add the garlic and cook for 30 seconds.
- Pour in the broth, and add the bay leaf and Parmesan rind if you are using them. Cover and simmer gently for 15 to 20 minutes.
- Remove the bay leaf and rind. For a clear broth, strain out the vegetables, or leave them in.
- Bring the broth back to a gentle boil. Add the tortellini and cook for 3 to 4 minutes, until tender and floating.
- Season with salt and top with grated Parmesan.
Nutrition
Serving: 638g | Calories: 477kcal | Carbohydrates: 68g | Protein: 19g | Fat: 15g | Saturated Fat: 7.8g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1918mg | Potassium: 557mg | Fiber: 5.5g | Sugar: 8.3g | Vitamin A: 10718IU | Vitamin C: 9.7mg | Calcium: 242mg | Iron: 2.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); chopped carrot counted as carrots, cups chicken or vegetable broth (the first choice counted). Brands and portions vary, so use it only as an approximation.