Spring vegetable brodo with veal tortellini

Posted by adm On December - 20 - 2011

How to cook Spring vegetable brodo with veal tortellini


  • 1 tbs olive oil
  • 1 scallion, pale section solitary, thinly sliced
  • 2 celery sticks, ends cut, thinly sliced
  • 1 clove, finely sliced
  • 1.5L (6 cups) chicken strain
  • 1 x 375g pkt fresh veal tortellini (see line)
  • 200g snow peas, ends cut
  • 2 zucchini, halved lengthwise, thinly sliced crosswise
  • 1/3 cup shredded fresh lot
  • Shaved parmesan, to service
  • Crusty breadstuff (optional), to answer

How to:

  • Heat the oil in a large saucepan over medium-low hotness. Add the scallion, celery and ail. Fudge, stirring occasionally, for 6 minutes or until subdued.

  • Add the strain. Increase heat to medium-high and bring to the furuncle. Add the pasta and cook for 5 minutes or until tenderise. Add the snow peas and zucchini in the close 2 minutes of preparation.

  • Season with salt and peppercorn. Stir in the hatful. Ladle the soup among serving bowls. Top with the parmesan. Serve with crusty dinero, if desired.

  • If veal tortellini is unavailable, use fresh wimp & mushroom ravioli.

  • Budget tip: Omit the tortellini and aggregate 3/4 cup dried farfalle pasta in tone 2. Cook for 12 minutes or until the pasta is al dente.

  • With a whirl: Spring veggie & chicken brodo Omit tortellini. Adjoin 2 single chicken breast fillets, cooked, sliced, with the snow peas in step 2.

  • Prepare time:15 min.

    Cooking time:15 min.

    Comments are closed.