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Cheese Tortellini in Light Broth

Tortellini means “tiny cakes”; they’re small pasta nuggets filled with ingredients that range from plain cheese and vegetables to meats. They’re usually served at Sunday dinners, holidays (especially on Christmas Day), or on special occasions, because making them was a laborious task. But with the premade frozen stuffed pastas now available, you can make this dish in a flash any day of the week.

Cooks' Note

Feel free to substitute your favorite stuffed tortellini or ravioli.

Recipe information

  • Yield

    4 first-course servings

Ingredients

4 cups reduced-sodium chicken broth
1 (9-ounce) package fresh cheese tortellini
1/2 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons shredded Parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley

Preparation

  1. Step 1

    Pour the broth into a large, heavy saucepan. Cover and bring to a boil over high heat. Add the tortellini and 1/2 teaspoon of pepper. Cover partially and simmer over medium heat, stirring occasionally, until the tortellini are al dente, about 7 minutes. Season the broth with more pepper to taste.

    Step 2

    Ladle the broth and tortellini into serving bowls. Top with Parmesan cheese and parsley, and serve.

Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
TagsPastaTortelliniItalianEuropeanMainStarterDinnerNut Free5 Ingredients or FewerQuickEasySimmerCookbooks
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