This recipe is easy, it’s perfection! Pasta in brodo is a popular dish in north and central Italy, especially come the colder weather. It’s infinitely comforting. (Brodo is often translated as broth!)
Ingredients
1 packet tortellini
Parmigiano-Reggiano
Method
Get a package of premade tortellini (I used Giovanni Rana fresh spinach and ricotta variety) cooked in the chicken broth.
Bring the broth to a boil and tip in the tortellini, cooking for 2 minutes.
Pour the contents of the saucepan into a bowl and top with Parmigiano-Reggiano shavings.
