Tortellini en brodo is a classic Italian dish of pillowy tortellini served in a flavorful broth. It may seem strange to serve a soup during the warm summer months, but this soup is actually very light and the bright flavors are perfect this time of year. I use whole wheat cheese tortellini in this dish along with cubes of cooked chicken, sweet green peas and a light chicken broth flavored with sliced garlic and a pinch of crushed red pepper flakes. To intensify the bright flavors, I top each bowl of goodness with a dollop of pesto sauce and a grating of Pecorino cheese. Buon appetito.
(To view this recipe, click on the blue title of the blog post above*)
Tortellini en Brodo with Rotisserie Chicken & Green Peas
Ingredients:
- 4 garlic cloves, thinly sliced
- Olive oil
- Pinch of crushed red pepper flakes
- 4 cups low-sodium chicken broth
- 1 cup defrosted green peas
- 2 cups cooked, cubed chicken breasts (from rotisserie chicken is fine*)
- 1 package of store-bought whole wheat cheese tortellini
- Salt and pepper to taste
- ½ cup prepared pesto, or homemade
- Pecorino cheese, grated
Directions:
- In a large soup pot or Dutch oven, heat the oil with the garlic and crushed red pepper over medium heat. Cook for 1 minute. Reduce the heat to low and add in the chicken broth, green peas and cooked chicken. Let this mixture cook for 10 minutes so that the flavors come together.
- Bring the soup to a simmer and add in the tortellini. Cook for 5 minutes, or until the tortellini are cooked and have floated to the top of the soup. Taste the soup and season with salt and pepper to taste.
- To serve, ladle into soup bowls, serve with a dollop of pesto and a grating of cheese.
Tagged: cheese tortellini, chicken, garlic, green peas, light soup, peas, pecorino cheese, pesto, rotisserie chicken, soup, tortellini, tortellini en brodo, watercress, watercress pesto
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