Soothing Tortellini-Broccolini Soup
Redolent of garlic, this soup is especially comforting when you’re feeling under the weather.
- 1 clove garlic
- 1 1/2 cups canned or homemade chicken broth (see Note)
- 1/2 cup fresh or frozen cheese or meat tortellini
- 1/2 cup chopped broccolini or broccoli crown (see Note)
- 1/4 cup thin carrot slices
- Salt and freshly ground black pepper
- Grated Parmigiano-Reggiano or Pecorino Romano cheese (optional)
1. Thinly slice the garlic clove lengthwise, then cut the slices in slivers. Combine the broth with the garlic in a small saucepan. Over high heat, bring to a boil. Reduce the heat to medium and simmer 5 minutes.
2. Add the tortellini, broccolini, and carrot, and cook a few minutes longer, until the vegetables are tender. Season to taste with salt and pepper. Sprinkle with cheese if you like.
*If using canned broth, replace 1/2 cup of the broth with water.
*Broccolini—a hybrid of broccoli and Chinese kale—comes in small bunches, ideal for small-scale cooking.Back to all recipesBack to top of page
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