Broccoli Parmigiano Soup With Tortellini

Broccoli Parmigiano Soup With Tortellini.


Broccoli Parmigiano Soup With Tortellini

Ingredients

For 4 Person(s)

For the Pasta:

  • 3 heads of broccoli, stems peeled, cut into bite sized pieces
  • 1/4 cup extra virgin olive oil
  • 10 garlic cloves, sliced
  • 1/4 teaspoon red pepper flakes
  • 10 cups water
  • 2 chicken bouillon cubes
  • 1 pound frozen cheese tortellini
  • 8 ounces grated Parmigiano Reggiano Cheese
 
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Directions

  1. Put a large stock pot over a medium flame and heat the oil. Add the garlic and red pepper flakes and cook until fragrant and golden, about 30-40 seconds.
  2. Add the broccoli to the pot and toss in the oil. When the broccoli turns bright green, add in the water and boullion cubes.
  3. Bring to a boil and cook for 20-25 minutes.
  4. Using a potato masher or an immersion blender, mash roughly half the broccoli, but make sure to leave some texture.
  5. Return the pot to a boil and add the tortellini. Cook according to package instructions.
  6. Stir in the grated Parmigiano cheese until melted.
  7. Serve in warm bowls with an extra sprinkle of cheese.

 

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