The kitchen has always offered me a source of comfort, a place to contemplate while chopping, a place of brief respite while processing the pressing issues of the day. This week, my mind turned to this simple soup- an easy restorative for heart and soul. Tortellinis, simmered in a fragrant broth, with spinach or kale, and topped with Parmesan- warm comfort in a bowl.
Warm and comforting, it's also forgiving. I used chicken stock, but you could easily use vegetable stock and make this a vegetarian meal. I did take the time to dice onions, carrots, celery and garlic, and soften them slowly, but a favorite variation is to simply peel whole garlic cloves, simmer them in the stock for a half hour, then pull them out and add the rest of the ingredients. As for the greens? Broccoli, kale, or spinach, frozen or fresh, even if suffering from an extra day or two in the fridge- all work well to add a hit of green fiber and flavor. If you have it, add a parmesan rind to the stock as the tortellinis cook, imparting that wonderfully rich, salty flavor to the broth. Serve with some garlic toast and settle in for a fine supper.
Tortellini in Brodo
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