Tortellini In Broth With Escarole Recipes

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TORTELLINI IN BRODO



Tortellini in Brodo image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
2 carrots, halved lengthwise and thinly sliced
2 small celery stalks, thinly sliced
4 cloves garlic, smashed
4 cups low-sodium chicken broth
1 small piece parmesan rind
2 wide strips lemon zest (removed with a vegetable peeler)
1 12-ounce bone-in smoked pork chop, diced (bone reserved)
1 9-ounce package refrigerated cheese or meat tortellini
1 small head escarole, chopped
Freshly ground pepper

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
  • Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams

CHEESE TORTELLINI IN LIGHT BROTH



Cheese Tortellini in Light Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

8 cups low-salt chicken broth
Freshly ground black pepper
Two 9-ounce packages refrigerated cheese tortellini
2 tablespoons chopped fresh Italian parsley leaves
Parmesan Crisps, recipe follows
1/2 cup grated Parmesan

Steps:

  • Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
  • Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
  • Preheat oven to 400 degrees F.
  • Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
  • Bake for 3 to 5 minutes or until golden and crisp. Cool.

TORTELLINI IN BROTH WITH ESCAROLE



Tortellini in Broth with Escarole image

This simple and satisfying dish is a quick version of a traditional Italian dish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 5

3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 dried bay leaf
1 small head escarole, trimmed and cut into 1 1/2-inch pieces
1 pound cheese tortellini
Coarse salt and ground pepper

Steps:

  • Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
  • Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
  • Add tortellini; cook until they float to the top, 4 to 5 minutes.
  • Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.

Nutrition Facts : Calories 373 g, Fat 8 g, Fiber 2 g, Protein 18 g

ESCAROLE SOUP WITH TORTELLINI



Escarole Soup With Tortellini image

Let's go Italian! This soup is Yummy. Clipped out of a magazine and been making it ever since. I also serve it with grated parmesan, just 'cause we like it that way.

Provided by Judith N.

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 head escarole (about 1 1/4 lbs.)
4 medium plum tomatoes
4 medium carrots
1 large onion
2 tablespoons olive oil or 2 tablespoons salad oil
2 (14 1/2 ounce) cans chicken broth
2 teaspoons instant beef bouillon
1/4 teaspoon ground black pepper
1 (9 ounce) package small tortellini

Steps:

  • About 50 minutes before serving: Cut escarole into 2" pieces, discarding any tough ribs.
  • Peel, seed, and dice tomatoes.
  • Thinly slice carrots, chop onions.
  • In 5 quart dutch oven over medium high heat, in hot oil, cook carrots and onion until they begin to soften, about 5 minutes.
  • Add escarole and tomatoes and cook, stirring until vegetables are tender.
  • Stir in chicken broth, beef-flavor bouillon, pepper and 5 cups water; over high heat, heat to boiling.
  • Add tortellini and cook 5 minutes longer or until tortellini are tender.
  • **NOTE: I also added 2 Tbsp soy sauce which helped to enhance the flavor of the broth.

Nutrition Facts : Calories 243.9, Fat 8.8, SaturatedFat 2.5, Cholesterol 18, Sodium 769.4, Carbohydrate 31.5, Fiber 5.5, Sugar 5.1, Protein 10.9

TORTELLINI IN CHICKEN BROTH



Tortellini in Chicken Broth image

In Italy, this soup is called tortellini en brodo. If you keep your freezer stocked, this soup is a snap to whip up after a long day at the office.

Provided by apotherix

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 cups low-sodium chicken broth
⅔ cup water
½ (16 ounce) package frozen cheese tortellini
1 cup chopped watercress
2 scallions, sliced
3 drops hot red pepper sauce
2 tablespoons grated Romano cheese
freshly ground black pepper to taste

Steps:

  • Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 6.1 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 334.6 mg, Sugar 2 g

HOMEMADE TORTELLINI IN BROTH



Homemade Tortellini in Broth image

from globalgoumet.com I've been looking for a recipe like one that my Italian Grandmother uses - this looks right. All Comments Welcome!

Provided by Atomic-Annie

Categories     Clear Soup

Time 33m

Yield 6 serving(s)

Number Of Ingredients 10

1 (4 ounce) chicken breasts
1 tablespoon butter
salt and pepper
2 ounces prosciutto (or mortadella)
4 ounces ricotta cheese
1 1/2 cups grated pecorino romano cheese, divided (or Parmesan)
3 whole eggs
1 pinch of freshly grated nutmeg
1 3/4 cups all-purpose flour
6 cups chicken broth

Steps:

  • Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside. Chop mortadella finely and combine in a bowl with the chicken, ricotta, 1 cup grated Romano, 1 egg, nutmeg, salt and pepper, and mix well.
  • Heap the flour in a mound on a board and make a well in the center. Break in the 2 remaining eggs and knead into soft, smooth dough. Roll out into a thin (1/8" thick) sheet and cut into 1-1/4" circles (you can use a small juice glass).
  • To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring.
  • Bring chicken broth to a simmer.
  • Bring the stock to a boil. Drop in tortellini and cook until al dente, about 3-4 minutes. Drain and serve in bowls of broth, passing remaining grated cheese.

TORTELLINI IN PARMESAN BROTH



Tortellini in Parmesan Broth image

Categories     Soup/Stew     Cheese     Garlic     Pasta     Quick & Easy     Dinner     Lunch     Parmesan     Spinach     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

1 (1/3 pound) piece Parmigiano-Reggiano with (roughly 3- by 3-inch) rind
6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley, tied together
1 tablespoon extra-virgin olive oil
1 cup tortellini (24 to 36)
4 cups loosely packed baby spinach leaves (3 ounces), cut into 1/2-inch-wide strips

Steps:

  • Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
  • Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Add spinach and simmer, uncovered, 1 minute. Divide among 4 soup plates, then shave cheese over soup to taste.

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