Tortellini en Brodo is an incredibly simple yet super satisfying appetizer made by simmering cheese-filled tortellini in rich chicken broth. The recipe puts a semi-homemade spin on a traditional Italian soup.
In a medium pot, bring the broth to a boil over medium-high heat.
Add the tortellini, and reduce the heat to a simmer. Cook pasta according to package instructions (it will float when finished). Remove from heat. Season the broth with salt and pepper, to taste.
Serve sprinkled with parmesan cheese, if desired. Enjoy!
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Notes
Tortellini en brodo is best served hot immediately after cooking. The tortellini will begin to soften and become mushy the longer it stands. If you end up with leftovers, try to keep the pasta and broth separate.
Store the broth and tortellini in airtight containers in the fridge for 1 to 2 days.
To reheat, combine the tortellini and broth in a saucepan on the stove over medium heat until they’re warmed through.