Tortellini In Brodo Soup

Ingredients

1 Pack (9oz.) Nuovo Pasta Tortellini Ricotta and Parmigiano
6 Cups Organic free-range chicken broth or vegetable broth
2 Tbsp Extra virgin olive oil
1 Carrot, washed, peeled, and ¼” diced
1 Celery stalk, washed, and ¼” diced
1 Shallot, washed, peeled and ¼” diced
Salt and pepper to taste
A few Italian parsley leaves, washed and finely chopped
¼ Cup Parmigiano Reggiano, grated

Directions

1. Heat olive oil in a stockpot over medium heat. Add carrots, celery, and shallots and sauté until soft, but do not allow to brown.
2. Add broth and bring to a simmer. Season with salt and pepper to taste
3. Cook the tortellini directly in the broth according to package directions. Add parsley to the soup and serve at once.
4. Sprinkle each serving with Parmigiano Reggiano.

Product Used