Tortellini en Brodo is so easy that it hardly needs a recipe. We give you one anyway as a quick guide, but remember that you can riff using another kind of simple broth (maybe one with coconut milk and lime?) and frozen dumplings for a fun variation.
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Ingredients
Scale
1 pound loose mild Italian sausage meat or frozen meatballs
2 tablespoons olive oil
2 cloves of garlic, minced
8 cups chicken or vegetable broth
2 cups water
18 ounces frozen cheese tortellini
2 cups baby spinach
Parmigiano Reggiano, grated for serving
Instructions
- If using loose sausage meat, divide the sausage into 32 (1/2-ounce) portions and roll each one into a tablespoon-sized meatball. Heat the olive oil in a large dutch oven or large pot over medium-high heat. Add the sausage or frozen meatballs and cook, turning occasionally, until browned all over, about 3 minutes per side. The meatballs might not be completely cooked at this point — that’s okay! Add the garlic and cook for one minute more, until fragrant.
- Add the broth and water, and bring to a boil. Reduce heat to medium-low and add the tortellini. Simmer until tortellini cooks to al dente according to package directions.
- Remove the pot from heat and add the baby spinach. Stir to combine then serve with freshly grated Parmigiano Reggiano.