When you’re craving a comforting bowl of soup on a cold winter night but have little time to spare, try this flavorful soup that comes together in minutes, thanks to the use of purchased tortellini, which can be found in the refrigerated section or pasta aisle of most grocery stores. Infusing purchased beef broth with aromatics such as garlic and fresh thyme is an easy way to get maximum flavor with a minimum of fuss.
Tortellini in Broth
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 1 carrot, peeled and cut into 1/4-inch (6-mm) dice
- 1 celery stalk, cut into 1/4-inch (6-mm) dice
- Kosher salt and freshly ground pepper
- 2 garlic cloves, minced
- 2 fresh thyme sprigs
- 5 cups (40 fl. oz./1.25 l) low-sodium beef broth
- 9 oz. (280 g) cheese tortellini
- Grated pecorino romano cheese for garnish
1. In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion, carrot and celery and season well with salt and pepper. Sauté until the vegetables are soft, 6 to 8 minutes.
2. Add the garlic and thyme sprigs and sauté just until the garlic is soft, about 2 minutes. Pour in the broth, raise the heat to medium-high and bring to a boil. Add the tortellini and cook until the pasta is al dente, about 7 minutes or according to the package directions. Discard the thyme sprigs.
3. Ladle the tortellini in broth into shallow bowls and garnish with the pecorino. Serve hot. Serves 4 to 6.
For this and more ideas for pasta dishes you’ll want to serve every night of the week, check out our new Pasta Night, by Kate McMillan