Tortellini Al Brodo

Cuisine: Italian

Category: grain

Servings: 6


18 veal-stuffed tortellini
1 qt. chicken stock
chopped fresh parsley
2 tbsp. Parmesan cheese


Bring a large pot of salted water to a boil. Add the tortellini, stir and boil until tender and doubled in size, about 15 minutes. Drain and rinse in cold water. Place the Chicken Stock in a 2-qt. saucepan and heat to simmering. Add the drained tortellini to the broth. Allow to come back up to heat. Ladle into individual bowls. Sprinkle the parsley and Parmesan cheese over.

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