Tortellini in Brodo with Parmesan Crisps

Instructions

1. 1

   Build the Soffritto

   • Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
   • Add the finely chopped onion, carrots, and celery (this mixture is called a soffritto). Cook, stirring occasionally, for 8-10 minutes until the vegetables are very soft, translucent, and fragrant. Do not let them brown.
   • Add the minced garlic and cook for one more minute until aromatic.
2. 2

   Simmer the Broth

   • Pour in the chicken broth and add the bay leaf. Increase the heat to bring the mixture to a gentle boil.
   • Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 15 minutes. This allows the flavors of the soffritto to infuse the broth.
   • Taste the broth and season with sea salt and freshly ground black pepper. The amount of salt will depend on the saltiness of your broth.
3. 3

   Cook the Tortellini

   • Remove the bay leaf from the broth.
   • Increase the heat to medium to bring the broth back to a steady simmer (not a rolling boil).
   • Add the fresh tortellini directly to the simmering broth. Cook according to package directions, typically 3-5 minutes, or until they float to the surface and are tender but still al dente.
4. 4

   Serve Immediately

   • As soon as the tortellini are cooked, turn off the heat.
   • Ladle the soup into warmed bowls, ensuring each serving gets a good amount of both tortellini and broth.
   • Garnish generously with freshly grated Parmigiano-Reggiano cheese and chopped fresh parsley. Serve immediately for the best texture.