Tri-colored Cheese Tortellini In Brodo Recipe
Make Tri-colored Cheese Tortellini In Brodo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brodo (Broth)
Tortellini & Finishing
Method
Brodo (Broth)
- 1
- 2
Sweat aromatics
In a large Dutch oven or heavy-bottomed pot over medium heat, add 1 tablespoon extra-virgin olive oil. When shimmering, add the quartered onion, carrot pieces, and celery. Cook, stirring occasionally, for 4–5 minutes until they begin to soften and the onion becomes translucent, but not browned.
- 3
Add liquids and aromatics
Pour in 8 cups low-sodium chicken broth and 2 cups water. Add the parsley sprigs, thyme sprigs, bay leaf, and 6 whole black peppercorns. Stir in 1 teaspoon kosher salt. Bring the mixture to a gentle simmer over medium-high heat.
- 4
Simmer and clarify
Reduce heat to low so the broth maintains a gentle simmer. Simmer uncovered for 20 minutes to allow the vegetables and herbs to infuse the liquid. Taste after 15 minutes and adjust seasoning with a pinch more salt if needed (remember tortellini and cheese add salt later).
- 5
Strain broth
Remove the pot from heat. Using a fine-mesh sieve or chinois, strain the broth into a clean pot or large heatproof bowl, discarding the solids (reserve a small amount of softened carrot if you prefer a heartier soup). Keep the strained broth hot over low heat while you cook the tortellini.
Tortellini & Finishing
- 6
Bring broth to a boil
Return the strained broth to medium-high heat and bring to a gentle boil. Taste and correct seasoning: the broth should be pleasantly seasoned but not overly salty because of the cheese and grated Parmigiano to come.
- 7
Cook tortellini
Once the broth is boiling, carefully add 12 oz tri-colored cheese tortellini to the pot. Stir gently to prevent sticking. Cook according to package instructions (typically 3–5 minutes for fresh/refrigerated tortellini) until they are tender and float. Test one to ensure the filling is heated through.
- 8
Finish with cheese
Lower heat to maintain a gentle simmer. Stir in 1 cup grated Parmigiano-Reggiano a little at a time, stirring to melt and slightly thicken the broth, creating a silky finish. Do not boil vigorously after adding the cheese to avoid separating the fat. Taste and adjust with freshly ground black pepper (about 1 tsp) and additional salt only if necessary.
- 9
Plate and garnish
Ladle 1 to 1 1/2 cups of tortellini and broth per serving into warmed bowls. Sprinkle each bowl with a little extra grated Parmigiano-Reggiano and 1/2 tablespoon chopped fresh parsley. If using, lightly squeeze a few drops of lemon over each bowl to brighten the flavors.
- 10
Serve
Serve the Tri-Colored Cheese Tortellini in Brodo immediately while hot. Provide extra grated Parmigiano and cracked black pepper at the table.