5-ingredient tortellini in brodo with greens
"This classic dish relies on high quality ingredients to make it truly shine. While you can opt to keep it as simple as possible by even leaving out the greens, they add a nice color, texture, and flavor to the dish—only further rounded out with a light grating of fresh nutmeg. Use spinach or kale instead if you'd like, and feel free to use chicken broth, other types of tortellini, or even swap in cheese ravioli or your favorite unfilled, short pastas."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
knife, peeler, pot, ladle
How-To Videos
How to sharpen a knife
How to secure a cutting board
How to grate nutmeg
Nutrition per serving
Step 1/3
- 133⅓ g Swiss chard
- 33⅓ g Pecorino cheese
- knife
- peeler
Remove the stems from the swiss chard and cut the leaves into large pieces. Use a vegetable peeler to shave pecorino into thin slices.
Step 2/3
- 533⅓ ml vegetable broth
- 133⅓ g cheese tortellini
- pot
Add vegetable broth to a pot over medium-high heat. Once simmering, add the cheese tortellini and cook, stirring occasionally, until cooked through, approx. 5 min.
Step 3/3
- nutmeg (grated)
- ladle
Add swiss chard, stir, and let cook approx. 2 min. more. Use a ladle to serve up the soup, garnishing with some freshly grated nutmeg and pecorino shavings. Enjoy!
Enjoy your meal!
