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Bell?alimento?s Tortellini in Brodo (Tortellini in Broth)
  Have you voted yet today? You can vote once every day between now and December 31st! Help me win the title of favorite Crescent Cook and be entered for the chance to win $5,000!======================================= I’m so grateful to have sweet blogging friends who I can call on for help occasionally! This past Friday I had a tonsillectomy and adenoidectomy. For the past month I’ve been scrambling to finish projects and meet deadlines, so that everything would be done before my surgery date. Luckily, a couple of those sweet blogging friends volunteered to step up and make sure that things didn’t get to quiet here on LFM! First up is one of my dear friends, Paula, the talented author behind bell’alimento. *********************************************************** Hi! It’s Paula from bell’alimento. Remember me. ; ) I’m super excited to be able to stop by for a second visit with all of you Fuji Fans! I know it may be a little early in the year for some to be thinking about soup, BUT since my dear sweet friend Fuji Mama is going to be recovering from a little minor surgery it’s the perfect dish to share now and it’s what I would make her if I didn’t live on the opposite coast. ; )
Soup is just good for the soul. It’s comforting from your head to your toes and always makes me feel better when I’m not feeling so hot! Tortellini in Brodo is simply Italian for Tortellini in broth. It’s normally served for special occasions in Italy because it’s made from scratch from start to finish. For this recipe we’re going to take a few shortcuts, but if you wanted to make your broth from scratch and your tortellini feel free! It will definitely be worth the time investment. You can always make a large batch of tortellini and freeze the extras for later!
To make a quicker version of this classic I’ve use a good quality pre-packaged cheese tortellini {you can find these in the refrigerated section at your grocers}. You can also use the dried tortellini {normally found in the pasta aisle} just remember if you do you’ll need to put it into the broth a little earlier as it will take longer to cook than the refrigerated tortellini. I used cheese filled tortellini here but if you want to use a meat filled variety, that’s fine too! Totally up to you! So grab your dutch oven, your chef’s knife and get to chopping! You’ll be enjoying a nice big comforting pot of Tortellini in Brodo before you know it! Baci!
Note: There is a print link embedded within this post, please visit this post to print it. bell’alimento’s Tortellini in Brodo {Tortellini in Broth} Recipe from Paula of bell’alimento.com 3 tablespoons unsalted butter 1. Into a large dutch oven, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften. 2. Add the broth, water, rind and increase heat to medium-high and bring to a boil. When broth boils, add pepper and nutmeg. Stir to combine. Reduce heat to low and add the tortellini. Allow to simmer until tortellini cooks to al dente. 3. Once cooked, remove the rind. Add the parsley. Stir to combine. Garnish with freshly grated Parmigiano Reggiano! Buon Appetito! 
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