Over the years, I have amassed a sizable collection of cookbooks. Funny thing is I usually go back to the same one time and again once I find a great recipe. This one comes from Everyday Italian by Giada De Laurentis.
Now that the weather is warming up around here, I don't want to spend every evening cooking a large meal and heating up the kitchen. Here is a recipe for an easy soup that takes less than 10 minutes to make. My husband loves it.
Cheese Tortellini in Light Broth
4 cups reduced-sodium chicken broth
1 (9-ounce) package fresh cheese tortellini
1/2 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons shredded Parmesan cheese
1 tablespoon chopped fresh flat leaf parsley
Pour the broth into a large, heavy saucepan. Cover and bring to a boil over high heat. Add the tortellini and 1/2 teaspoon of pepper. Cover partially and simmer over medium heat, stirring occasionally, until the tortellini are al dente, about 7 minutes. Season the broth with more pepper to taste.
Ladle the broth and tortellini into serving bowls. Top with Parmesan cheese and parsley, and serve.
I usually serve this with a side salad and garlic bread.
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