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Tortellini in Brodo
A great Italian pasta soup this is then, the perfect lunch!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories per serving 338 kcal
Ingredients
- 7 oz fresh tortellini pasta (200 g)
- 3 cups water (720 ml)
- 2 tbsp fresh carrots chopped
- ½ chicken bouillon cube or vegetable bouillon cube
- 2 tbsp fresh celery chopped
- 2 tbsp onion chopped
- 1 large garlic clove peeled
- 6 fresh sage leaves
- 2 tbsp fresh parsley chopped
- pepper
- salt
Instructions
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Then add the fresh tortellini to the broth. Pour in the water, add the bouillon cube and season with a pinch of salt.
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Close the lid and select BOIL P2. Adjust the cooking time of Step 1 to 10 minutes (instead of 5 minutes)/ Press Start to activate the program. After Step 1 remove the vegetables and sage. You can strain the broth and pour it back into the bowl or remove them using a slotted spoon. Then add the fresh tortellini to the hot broth.
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Close the bowl and adjust the cooking time of Step 2 to 7 minutes (instead of 30 minutes). Press Start. The tortellini should have risen to the surface at the end because that means that they are cooked.
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With a slotted spoon remove the cooked tortellini and divide them between deep plates or large bowls. Check the seasoning of the hot broth and add extra pepper or salt to taste if necessary. Pour the broth on top of the tortellini. Sprinkle with the freshly chopped parsley and finish with a little dash of freshly ground black pepper. Serve immediately while the tortellini is still al dente.
