Airing weekdays at 7:30 A.M. on

Airing weekdays at 7:30 A.M. on

With a piece of Parmigiano rind adding a savory depth to the broth, it might be hard to limit yourself to just one bowl of this hearty tortellini soup. Sprinkle a little more Parmigiano on top to bring out the earthy sweetness of the broccoli greens even more.

Ingredients:
2 Tbsp. unsalted butter
1 small carrot, finely chopped
1 small rib celery, finely chopped
½ medium yellow onion, finely chopped
2 thyme sprigs
1 large clove garlic, smashed
1 bay leaf
Kosher salt and freshly ground black pepper
2 quarts lower-sodium chicken broth
1 small Parmigiano-Reggiano rind (1×2 inches)
9 oz. fresh cheese tortellini
12 oz. broccoli leaves, stemmed and chopped
(about 5 ½ cups)
Freshly grated Parmigiano-Reggiano (optional)

 

Directions:

  • Melt the butter in a 5- to 6-quart pot. Add the carrot, celery, onion, thyme, garlic, bay leaf, ½ tsp salt and ¼ tsp pepper. Cook, stirring occasionally, until lightly browned, about 5 minutes.
  • Add the broth and cheese rind. Bring to a boil.
  • Reduce the heat to a simmer and cook about 10 minutes to meld the flavors. Remove and discard the thyme, garlic, bay leaf and rind.
  • Return the broth to a boil.
  • Add the tortellini and broccoli leaves and cook until tender, about 7 minutes.
  • Season to taste with salt and pepper.
  • Serve with an additional sprinkle of Parmigiano cheese, if desired.

Yield:
4-6 servings

Sun dried tomato and balsamic skinny chicken alfredo

Ingrid Hoffmann uses high-quality Star ingredients to whip up this tasty—and healthy—pasta dish that will have everyone going for seconds.

Creative Pasta Dishes with Ingrid Hoffmann

The Balancing Act host Julie Moran is in the kitchen with celebrity chef Ingrid Hoffman! Using ingredients from Star Fine Foods, Ingrid is whipping up a skinny sun-dried tomato and balsamic chicken alfredo.

On Behind the Mystery, we're investigating Polycythemia Vera (PV), a rare blood cancer which causes overproduction of red blood cells.

Comments

comments