Easy Tortellini in Broth

Recipe courtesy of Pasta Night by Kate McMillan

Serves 4-6

  • 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

Easy Tortellini in Broth

Easy Tortellini in Broth

Click image to enlarge




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.


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