This is a traditional Christmas Eve dish in Italy. As kids, we would gobble up all the tortellini first, then soak up the broth with chunks of crusty bread. Because you can make it in about 15 minutes, this recipe is perfect for busy moms.
Recipe by Rori Trovato; photography by Luca Trovato
|6 cups of water||2 tablespoons unsalted butter|
|1 chicken bouillon cube||Salt to taste|
|1 package cheese tortellini||1/3 cup grated Parmesan cheese|
In a 4-quart pot, bring the water and boullion cube to a boil. Reduce to a simmer for 15 minutes.
hen the pasta is ready, using a slotted spoon, divide the tortellini among 4 shallow bowls.
Remove the broth from the heat and add the butter; season with salt if desired.
Divide the broth among the bowls, pouring over the tortellini. Top with the Parmesan cheese.
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