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bell' alimento

beautiful food doesn't have to be complicated

Tortellini in Brodo {Tortellini in Broth}

By Paula |

White bowl of tortellini in brodo. Spoon in bowl. Microplane grater and wedge of cheese in background.

Soup’s on! & this bowl I’m sending to my sweet friend Rachael {aka the oh so fabulous La Fuji Mama} all the way over on the West coast. If she lived closer I would most certainly deliver it myself. If you follow me on Twitter, you may have heard through the twitter vine that she’s recovering from having her tonsils removed so I’m helping out with a little guest post so she has time to focus on recovering {although I know she’d much prefer to be in the kitchen cooking up some fuji fabulousness}.

Carrot, onion, tortellini, parsley and a knife on cutting board.

What do I want when I’m not feeling so hot. Soup, of course. Tortellini in Brodo {Tortellin in Broth} came to mind immediately. It’s just bliss in a bowl! You have a rich flavorful broth peppered with veggies which would be quite scrumptious on its own, but oh no, then you have little pillows of perfectly plump pasta bursting with cheese floating about just waiting on your spoon….perfection! And my little secret for making this dish great…come a little closer so I can whisper in your ear *Parmigiano Reggiano Rind* Yep, you won’t believe how much depth it will bring to your broth ; ) You know how much I love my Parmigiano Reggiano cheese, it’s like gold in my house so I try to find uses for the rind too, waste not want not ; )

close up of tortellini soup. Spoon in bowl with tortellini on spoon.

Now that the temperatures are cooling off  just a bit, it’s the perfect time to start enjoying bowls and ladles full of soup. And if it’s still hot where you are, just turn your air condition way down ; )

Go ahead over to La Fuji Mama’s for the RECIPE and be sure to send her some well wishes while you’re there!

 

Comments

  1. delicieux says

    Just thought I’d let you know that the link to La Fuji Mama’s recipe doesn’t appear to work (well, for me anyway).

    The soup looks beautiful, as all of your fabulous dishes do.

  4. Monica says

    This reminds me when my nonna Armanda and I would sit and do tortellini from scratch in order to have them “al brodo”.. Grazie per il ricordo

  7. Rossella says

    Tortellini in brodo are a classic of my mother’s Xmas lunch. More italian than that 🙂

    Now I run to see how feel La Fuji Mama

  11. SMITH BITES says

    I am THRILLED to see that you use leftover rinds in your soups because I have done that for years- so I know I’m doing something right if Paula is doing it too! Love this soup – simple, yet satisfying!

  20. The Texas Peach says

    Looks tasty. I also save the rind from my Parmigiano Reggiano cheese and use it in some of my soups. It really does add amazing flavor!

  21. Tina says

    This is honestly the best soup I’ve ever made…possibly the best I’ve ever eaten! I will forever make this soup! Thank you SO much for the recipe!