Sometimes I love serving a simple dinner that just tastes good. And this tortellini dish, served with a few ladles of good Parmesan-infused broth does just the trick. It’s light and fresh and ridiculously easy to make. Who can argue with that? It also goes a long way and winds up feeling heartier than you would expect. (Trust me, my husband looked just a wee bit bummed when he saw that we were just having soup for dinner one night of our Maine vacation, but after slurping down two bowls and declaring the leftovers as his lunch the next day, I’m thinking he was pretty happy.)
For this soup, you can make your own chicken broth, or use store-bought (just pick a brand you know and like). And my suggestion: splurge for the best quality refrigerated tortellini (or, get really ambitious, and make your own) and use fresh parsley and grated parmesan (it really heightens the whole dish.)
2 (9-ounce) packages refrigerated cheese tortellini
2 tablespoons chopped fresh Italian parsley leaves
Parmigiano (Parmesan), grated (optional)DIRECTIONSPour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with salt and pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes. Ladle the broth and tortellini into soup bowls. Top with parsley and parmesan.By the way, you can also add in about a pound of fresh spinach leaves to the broth after the tortellini are nearly done cooking (allow the leaves to wilt), for an even healthier spin. This would also taste really great with fresh kale and/or white beans thrown in. Try serving this soup at the start of a dinner party and everyone will think you’re a hero!