Description
A classic Italian dish of tortellini served in a rich capon broth.
Ingredients
Scale
- 500g fresh tortellini
- 1 capon (about 2kg)
- 2 carrots
- 2 celery stalks
- 1 onion
- 2 bay leaves
- Salt to taste
- Black pepper to taste
- Parmesan cheese (for serving)
Instructions
- Place the capon in a large pot with carrots, celery, onion, and bay leaves.
- Cover with water and bring to a boil.
- Reduce heat and simmer for 2 hours, skimming any foam.
- Strain the broth and discard solids.
- Bring the broth back to a boil and add tortellini.
- Cook until tortellini float to the top (about 3-5 minutes).
- Season with salt and pepper.
- Serve hot with grated Parmesan cheese.
Notes
- Use homemade tortellini for best results.
- Adjust broth seasoning before adding tortellini.
- Leftover broth can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: tortellini, capon broth, Italian soup, pasta in broth