Zuppa di tortellini (tortellini soup)

Ingredients

• 4-6 cups Beef broth
• 1 package tortellini
• 1 cup chopped fresh kale
• 1/4 – 1/2 cup shredded Parmigiano Reggiano
• Salt and pepper to taste

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Tortellini soup

Preparation

• In a large stock pot warm the broth over medium high heat.
• Once the broth has come to a lively simmer, stir in the tortellini. Continue to gently stir until the broth has returned to a lively simmer.
• Let the tortellini simmer for 7-8 minutes or recommended cook time. Fold in the chopped kale and give it a good stir. Taste the broth for seasoning and add salt and pepper as needed.
• Take the soup off the heat and let it sit for a minute or two longer to allow the kale to wilt. Ladle the soup into bowls and garnish with fresh shredded or grated Parmigiano Reggiano, Romano, Asiago or a mixture of the three.

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