Easy Tortellini in Broth

Serves 4-6

Recipe courtesy of Pasta Night by Kate McMillan

Ingredients:

2 tablespoons olive oil
1 yellow onion, chopped
1 carrot, peeled and diced ¼ inch
2 cloves garlic, minced
2 fresh thyme sprigs
5 cups low-sodium beef broth
9 ounces cheese tortellini (or your favorite)
Pecorino Romano cheese, for garnish

Click image to enlarge

Method:

Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion, carrot, and celery and season well with salt and pepper. Sauté until the vegetables are soft, 6-8 minutes.

Add the garlic and thyme springs and sauté just until the garlic is soft, about 2 minutes. Pour in the broth, raise the heat to medium-high, and bring to a boil. Add the tortellini and cook until the pasta is al dente, about 7 minutes or according to package directions. Discard the thyme sprigs.

Ladle the tortellini in broth into shallow bowls and garnish with the pecorino; serve hot.