So there I was, in Rome, in the kitchen of a great restaurant. I said to the chef, “Chef, are you going to make some fresh pasta?” He looked at me and proudly said, “No, my friend Antonio makes it and delivers it to me fresh everyday. Why bother when he does such a good job?”
I feel the same way about making tortellini as I do about planting my own vegetable garden. Sure, I am very pro-garden, and believe that gardens really do help people connect with their food and the seasons — two very important concepts. It’s just that working on my knees, in the dirt, while sweating and swatting flies is not for me. No judgment here. No guilt either. Simply put, I would rather support a local farmer than be one. This is exactly how I feel about making tortellini. Sure, I could spend hours making them by hand (and I have done so). Or, I could just go down to the local Italian market and buy them pre-made. Ditto with chicken broth.
As for the (pre-made) tortellini in (pre-made organic) brodo, on a busy night, cold and rainy outside, it gets the job done. Fifteen minutes and finito! Everyone’s a winner.
p.s. Check out our wine pairings to complement this dish.Print
Sunday Pasta®: Tortellini in Brodo (Broth)
- Total Time: 15 minutes
- Yield: 4-6 1x
- 1 pound tortellini (meat or cheese filled)
- 32 ounces chicken broth (or vegetable or beef broth)
- Parmigiano cheese, for serving
- Freshly ground black pepper, for serving
- In a large sauce pan, over high heat, bring the broth to a boil. Add the tortellini and cook according to the package’s instructions. Serve in soup bowls with equal amounts broth and tortellini and a sprinkle of Parmigiano and some fresh black pepper. Serve with spoons.