TORTELLINI IN BRODO
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
- Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.
Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams
TORTELLINI IN BRODO
This is one of Emilia-Romagna's typical dishes. It's not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia. The rezdore of Emilia used to do the sfoglia by hand, but now they use a food processor.
Provided by Viviana Romanori
Categories Mains Jamie Magazine Dinner Party Gorgeous Winter Soups Italian Starters
Time 4h15m
Yield 3-4 (about 20 tortellini each)
Number Of Ingredients 16
Steps:
- First, make a stock. Put the beef brisket, bones, chicken, unpeeled onion and celery in a large stockpot. Halve the carrot lengthways, and add to the pan with a pinch of sea salt.
- Pour over 2 litres of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
- Meanwhile, prepare the pasta dough. Blend the ingredients in a food processor (or combine by hand) until they come together and you have a soft but firm dough. Lightly dust with flour, wrap in clingfilm and leave to rest for 30 minutes.
- For the filling, heat a little oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool.
- Transfer to a food processor with the prosciutto, mortadella and nutmeg. Finely grate in the Parmesan, then blitz (or finely chop together by hand) until you have a very fine mixture.
- You'll need to make the pasta in stages so it doesn't dry out. Divide the dough into 8 pieces. Use a pasta machine (or a floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel ) into a long, flat, very thin 6cm-wide strip. Slice into 3cm squares.
- To make the tortellini, lightly dust a tray with flour. Place a ¼ of a teaspoon of filling in the middle of a square of pasta.
- Fold the pasta over into a triangle, and press at the edges to seal. Wind the folded edge around the tip of your middle finger and press the ends to form a ring.
- Continue until you have used all the rolled-out dough, then roll the next piece and keep going until it's all used up. You can make meatballs or ragù with any leftover filling.
- To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it's necessary.
- Bring to the boil, add the tortellini and cook for about 3 minutes, or till they rise to the surface. Ladle into bowls and serve with extra Parmesan.
Nutrition Facts : Calories 531 calories, Fat 23 g fat, SaturatedFat 9.1 g saturated fat, Protein 33.3 g protein, Carbohydrate 47.8 g carbohydrate, Sugar 1.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
TORTELLINI IN CHICKEN BROTH
In Italy, this soup is called tortellini en brodo. If you keep your freezer stocked, this soup is a snap to whip up after a long day at the office.
Provided by apotherix
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 6.1 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 334.6 mg, Sugar 2 g
CHEESE TORTELLINI IN LIGHT BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
- Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
CHEESY CHICKEN TORTELLINI
What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
- In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
- Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
- Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g
CHICKEN BROTH WITH TORTELLINI
Provided by Jamie Oliver
Categories Mains Jamie Magazine Chicken Italian Stew
Time 2h30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Tie the herbs into a bouquet garni. Place with the whole chicken into a large deep pan and fill with enough cold water to cover the chicken.
- Slowly bring to the boil, then turn it down to a simmer. Skim the froth from the surface every so often.
- Allow it to bubble away for 1 hour 30 minutes, or until the chicken is delicious, soft and starting to come away from the bone.
- To make the tortellini, add the pasta flour and eggs to a food processor along with a little sea salt. Blitz until everything comes together into a dough. If its too dry, add a splash of stock or water.
- Tip the dough onto a floured surface and knead for a few minutes. Wrap in clingfilm and allow to rest until you are ready for it.
- Carefully remove the chicken from the broth. Pull the meat from the chicken. Carefully take the breasts from the bird - they will come away very easily - and put to one side. Pull all of the remaining meat from the carcass and shred it for your pasta filling.
- Add to a bowl. Pick, chop and add the tarragon (saving some of the leaves for later) along with a generous grating of Parmesan. Season with salt and black pepper, and allow to cool.
- Return the broth to the heat and bring it to the boil. Trim, roughly chop and add the carrots and fennel, then simmer for 15 minutes.
- Divide the dough into 6 pieces. Lightly dust a tray with flour.
- Use a pasta machine (or floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel) into a long, very thin 10cm-wide strip. Slice into 5cm squares.
- Place 1 teaspoon of the chicken filling in the middle of a pasta square, then fold the pasta into a triangle, pressing the edges to seal.
- Wind the folded edge around the tip of your middle finger and press the ends to form a ring. Place on the floured tray.
- Continue until you have used all the rolled-out dough, then repeat with the rest of the dough.
- Get the broth to a rolling boil and add the peas and broad beans, and the chicken breasts. Chop the asparagus into 1cm pieces and add those too, followed by your tortellini. You will know when they are done because after a few minutes the tortellini will float to the surface.
- Divide the carrot and fennel between the serving bowls. Use two forks to shred the chicken breasts and share the meat between the bowls, along with the tortellini, peas and beans.
- Ladle over the broth and serve topped with tarragon leaves and fine gratings of Parmesan.
Nutrition Facts : Calories 503 calories, Fat 18.3 g fat, SaturatedFat 5.2 g saturated fat, Protein 40.1 g protein, Carbohydrate 42.1 g carbohydrate, Sugar 3.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre
TORTELLINI EN BRODO
Tortellini en brodo ("in broth") is a traditional first course for Christmas feasts in northern Italy. Because it calls for only a few ingredients, make sure they are of the highest quality, especially the chicken stock (now is a good time to use any you might have in your freezer).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 3
Steps:
- In a small stockpot, bring stock to a boil over medium heat. Season with salt and pepper, and stir in tortellini. Cook pasta according to package instructions (it should float to the top when finished). Remove from heat, and serve hot.
CHICKEN TORTELLINI CASSEROLE
This chicken casserole is easy, crowd-pleasing, warm, comfort food.
Provided by Lori Plant Buller
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h50m
Yield 12
Number Of Ingredients 12
Steps:
- Place chicken and garlic in a soup pot. Add chicken broth and bring to boil; reduce heat to low and simmer, covered, until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from pot; let cool 10 minutes. Dice into bite-sized pieces. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch oven-proof glass container (such as Pyrex®) with cooking spray.
- Melt butter in a saucepan over medium heat. Add green onions, 1 cup Monterey Jack cheese, sour cream, cream of mushroom soup, and cream of chicken soup; cook until heated through, 5 to 7 minutes.
- Combine diced chicken, tortellini, cream sauce, and button mushrooms in a large bowl. Pour into the prepared 9x13-inch Pyrex® baking dish. Top with remaining cup of Monterey Jack cheese.
- Bake in the preheated oven until bubbling and top is golden brown, 30 to 45 minutes.
Nutrition Facts : Calories 451.5 calories, Carbohydrate 32.3 g, Cholesterol 94.6 mg, Fat 26.4 g, Fiber 2.1 g, Protein 22.6 g, SaturatedFat 14.4 g, Sodium 1000.4 mg, Sugar 2.8 g
QUICK CHICKEN TORTELLINI SOUP
This dreamy chicken tortellini soup with tender chunks of chicken, cheesy tortellini and rich and creamy broth is quick, easy, and perfect for chilly weeknight meals.
Provided by Tracy
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- In a large pot, melt butter over medium heat. Add onions and cook for 3 to 5 minutes, until edges begin to turn translucent. Add garlic and cook for 30 seconds to one minute, until it just begins to turn golden.
- Add carrots, celery, and broth. Bring to a simmer and cook for 20 minutes.
- Add tortellini, oregano, and basil, and cook according to tortellini package instructions, until pasta is just al dente.
- Add shredded or chopped chicken to the pot along with the heavy cream. Add salt and pepper to taste.
- Cook until chicken is heated through. Serve and enjoy!
Nutrition Facts : Calories 462 kcal, ServingSize 1 serving
GF MUSHROOM TORTELLINI COOKED IN FLAVORFUL CHICKEN BROTH
Provided by Jack Meredith
Number Of Ingredients 9
Steps:
- Preheat the oven to 450F. Arrange the onion slices on a baking sheet and brush them with olive oil on both sides. Roast the onion until soft and nicely charred, about 20 minutes.
- In a medium pot, mix the Kettle & Fire Chicken Cooking Broth, charred onion, parmesan rind, bay leaf, and pepper, bring everything to a gentle boil.
- Simmer the stock for about 20 minutes, then strain. Discard the solids and bring the flavorful stock to a boil once more. Add the tortellini and cook until al dente, according to the package instructions.
- Serve the ravioli in the broth right away. Sprinkle with shaved Pecorino Romano and freshly ground black pepper.
Nutrition Facts : Calories 1082 kcal, Carbohydrate 119 g, Protein 82 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 120 mg, Sodium 1569 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
TRADITIONAL TORTELLINI IN BRODO (IN BROTH)
This Traditional Tortellini in Brodo (in broth) is a delicious way to serve your favourite tortellini.This easy soup will become one of your favourites.
Provided by Rosemary Molloy
Categories Main Dish
Time 3h20m
Number Of Ingredients 10
Steps:
- In a large pot add the beef, bone with marrow, the carrot, onion, celery, spices and water. Bring to a boil on medium high heat, then lower the heat and simmer for about three hours half covered, stirring occasionally, remove any foam that appears on the top of the broth.
- Pour the broth through a sieve, then place the liquid back in the pot (taste for salt), bring to a boil and add the tortellini, cook until cooked through. Serve immediately with a sprinkling of parmesan cheese.
Nutrition Facts : Calories 318 kcal, Carbohydrate 36 g, Protein 23 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 59 mg, Sodium 491 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
HOMEMADE TORTELLINI IN BROTH
from globalgoumet.com I've been looking for a recipe like one that my Italian Grandmother uses - this looks right. All Comments Welcome!
Provided by Atomic-Annie
Categories Clear Soup
Time 33m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside. Chop mortadella finely and combine in a bowl with the chicken, ricotta, 1 cup grated Romano, 1 egg, nutmeg, salt and pepper, and mix well.
- Heap the flour in a mound on a board and make a well in the center. Break in the 2 remaining eggs and knead into soft, smooth dough. Roll out into a thin (1/8" thick) sheet and cut into 1-1/4" circles (you can use a small juice glass).
- To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring.
- Bring chicken broth to a simmer.
- Bring the stock to a boil. Drop in tortellini and cook until al dente, about 3-4 minutes. Drain and serve in bowls of broth, passing remaining grated cheese.
TORTELLINI IN PARMESAN BROTH
Categories Soup/Stew Cheese Garlic Pasta Quick & Easy Dinner Lunch Parmesan Spinach Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
- Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Add spinach and simmer, uncovered, 1 minute. Divide among 4 soup plates, then shave cheese over soup to taste.
CHICKEN AND KALE TORTELLINI SOUP
Steps:
- Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink.
- Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.
HOMEMADE TORTELLINI IN CHICKEN BROTH
Provided by Chef Paolo Petris
Categories Appetizers and Snacks, Butter Recipes, Cheese Recipes, Chicken Dishes
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Boil the chicken breast in the chicken stock.
- Then chop chicken breast finely and combine in a bowl with the mascarpone, ricotta, grated Parmesan cheese, 1 egg, nutmeg, salt and pepper, and mix well.
- Heap the flour in a mound on a board and make a well in the centre.
- Break in the 2 remaining eggs and knead into soft, smooth dough.
- Roll out into a thin (1/8 thick) sheet and cut into 1-1/4 circles (you can use a small juice glass).
- To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling.
- Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring.
- Bring chicken broth to a simmer.
- Drop in tortellini and cook until al dente, about 3-4 minutes.
- Drain and serve in bowls of broth, passing remaining grated cheese and a few drops of truffle oil.
Nutrition Facts : Calories 1500 cal
CHICKEN TORTELLINI SOUP
This recipe puts a different spin on traditional chicken noodle soup. I like to use cheese tortellini instead of plain noodles for a pleasant and filling change of pace. This easy creation has become a family favorite that I can count on often. -Jean Atherly, Red Lodge, Montana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. , Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.
Nutrition Facts : Calories 170 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 483mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
More about "tortellini in chicken broth food"
ONE POT ITALIAN CHICKEN TORTELLINI RECIPE - 30 MINUTE ONE ...
From diethood.com
5/5 (7)Total Time 30 minsCategory DinnerCalories 519 per serving
TORTELLINI AND SPINACH IN GARLIC BROTH - FOOD AND WINE
From foodandwine.com
4/5 Category TortelliniServings 4
- In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.
- Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.
SPINACH TORTELLINI SOUP RECIPE WITH BONE BROTH | BARILLA
From barilla.com
Estimated Reading Time 1 min
TORTELLINI IN BRODO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 6Category Pasta
SUPER SPEEDY TORTELLINI SOUP MADE WITH CHICKEN BROTH ...
From more.ctv.ca
Cuisine ItalianTotal Time 10 minsServings 4-6
10 BEST TORTELLINI CASSEROLE RECIPES - YUMMLY
From yummly.com
CREAMY PARMESAN TORTELLINI WITH CHICKEN AND SPINACH ...
From barefeetinthekitchen.com
5/5 (6)Total Time 25 minsCategory Main CourseCalories 510 per serving
- Cut the chicken into bite-size pieces. In a large stainless skillet over medium-high heat, warm 1 tbsp oil. When the oil is hot, add the chicken. Saute, turning or stirring constantly, until the chicken is nearly cooked through, about 4-5 minutes.
- Sprinkle the chicken with salt, pepper, and cornstarch. Stir and continue cooking 1 more minute. Remove the chicken pieces from the pan when they are finished cooking.
- Pour 1 tbsp oil into the hot skillet. Place the skillet back over medium-high heat. Add the garlic to the skillet and cook for 1 minute, until fragrant. Carefully pour ½ cup chicken broth into the skillet and use a flat spatula to scrape up the brown bits.
- Add the tortellini and the rest of the chicken broth. Cover with a lid and bring to a simmer. Cook, for 4-5 minutes, stirring once or twice, until the tortellini is tender.
CHICKEN VEGETABLE TORTELLINI SOUP - VALERIE'S KITCHEN
From fromvalerieskitchen.com
4.4/5 (5)Calories 269 per servingCategory Main Course, Soup
- Add oil to a large soup pot or Dutch oven and place over MEDIUM HEAT. Add carrots, celery, onion, parsley, thyme sprigs, garlic, all-purpose seasoning, and fresh ground black pepper. Cook for about 10 minutes, or until veggies have softened, stirring occasionally.
- Add the tomato paste and stir into the cooked veggies until well combined. Add the chicken broth and bring mixture to a boil, then reduce heat to MEDIUM-LOW. Add the frozen peas, frozen corn, and the tortellini and cook for 3 to 4 minutes, or according to package directions. Add the chicken and the spinach. Stir for a minute or two, just until chicken is warmed through and spinach is wilted.
TORTELLINI & MUSHROOMS IN CHICKEN BROTH RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine ItalianCategory MainsServings 4Total Time 15 mins
- Heat oil in a large saucepan over medium heat. Add mushroom and thyme, then cook for 8 minutes or until softened and browned.
- Add stock to mushroom mixture and bring to a simmer. Add tortellini and cook according to packet instructions. Ladle tortellini mixture into bowls, season with black pepper and serve sprinkled with parmesan.
EASY CHICKEN TORTELLINI SOUP • SALT & LAVENDER
From saltandlavender.com
4.9/5 (15)Total Time 40 minsCategory SoupCalories 427 per serving
- Chop your onion. Add it to a large soup pot along with the olive oil. Sauté over medium-high heat for 5-7 minutes (ok if onion lightly browns).
- Meanwhile, chop the celery and carrots, then add them to the pot along with the garlic. Give it a good stir and cook for a couple minutes.
- Add the chicken broth and Italian seasoning. Increase the heat to high, and once it starts to boil, reduce the heat to a rapid simmer and let it cook for 10 minutes.
- Add the chicken and tortellini to the pot. Increase the heat to medium-high and let the soup cook for another 10 minutes or so. If it starts to boil furiously, you may need to turn the heat down again.
CHICKEN TORTELLINI SOUP - EASY PEASY MEALS
From eazypeazymealz.com
4.5/5 (8)Total Time 30 minsCategory SoupCalories 388 per serving
- Put 1 Tbs of cooking oil in bottom of soup pot, add onions, carrots, and celery, saute for 3-5 minutes.
- Add in chicken stock, garlic powder, salt, pepper, and Italian seasoning. You can make your own chicken stock, or use pre-made.
- Add in the chicken bouillon, taste at this point to make sure your broth has enough flavor. Season accordingly.
CHICKEN TORTELLINI SOUP RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 16Calories 163 per servingCategory Lunch, Main Course, Soup
TORTELLINI EN BRODO (TORTELLINI IN BROTH) - FUSS FREE FLAVOURS
From fussfreeflavours.com
5/5 (4)Total Time 2 hrs 50 minsCategory PastaCalories 696 per serving
- Place all the ingredients for the broth into a large, heavy saucepan with a tightly fitting lid, and bring to a gentle simmer.
- Put the lid on the pan, turn the heat right down (use a diffuser ring if needed) and allow to cook for 2 and a half hours until the chicken is falling part and you have a fragrant, but delicate broth.
PORK, NUTMEG, AND PARMESAN STUFFED TORTELLINI IN BEEF BROTH
From more.ctv.ca
Cuisine ItalianCategory DinnerServings 4
- Fit a food processor with a blade and add flour. Sprinkle salt over top of flour. Crack eggs into flour. Pulse dough five to six times to incorporate, then process for 30-45 seconds, or until dough starts to bind together. Check consistency and if it’s too dry (there are small grains), drizzle in one to two tablespoons (15-30 milliliters) water and process until it comes together. If the dough is too wet and is not coming together, add one to two teaspoons (five to ten milliliters) of flour and process until it comes together. Turn dough out onto a lightly-floured board and knead for a couple of minutes, then form into a ball. Cover dough in plastic wrap or a cloth and let rest for 20 minutes.
- Cut ball of dough into four pieces. Cover three pieces in plastic wrap or cloth and form the fourth into a disk. Work the disk through a pasta roller, starting at the thickest setting on the roller and feeding the dough through, then setting the pasta roller to a thinner setting and feeding the pasta through again. Continue to feed the pasta through on thinner and thinner settings until the sheet of dough comes out paper thin. Repeat the process with the other three pieces of dough. Lay sheets flat on work surface, then cut rounds out from the sheets with a five centimeter round cutter.
- Heat butter in a skillet over medium heat. Add pork and cook for five to seven minutes, breaking apart with spoon. Meanwhile, add mortadella and prosciutto to a food processor and blitz to fine pieces, then transfer to skillet with pork and stir to combine. Add nutmeg and salt and stir. Continue to cook meat mixture, breaking apart with a spoon periodically, until cooked through. Remove from heat and transfer to bowl; set aside to cool.
CREAMY CHICKEN TORTELLINI SOUP - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (1)Total Time 30 minsCategory Dinner, SoupCalories 433 per serving
TORTELLINI CHICKEN SOUP - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
5/5 (1)Servings 6
TORTELLINI RECIPES - EASY RECIPES FOR TORTELLINI SOUP AND ...
From delish.com
Estimated Reading Time 2 mins
SAUSAGE TORTELLINI SOUP RECIPE – TORTELLINI SOUP RECIPE ...
From eatwell101.com
Servings 8Category Best Soup Recipes, Cook, Cooking & Meals
TOMATO TORTELLINI SOUP - THE COZY COOK
From thecozycook.com
5/5 (4)Total Time 1 hr 20 minsCategory SoupCalories 172 per serving
TORTELLINI SAUCE - THE COZY COOK
From thecozycook.com
Ratings 5Calories 523 per servingCategory Main Course
SPINACH TORTELLINI SOUP - SWANSON
From campbells.com
4.8/5 (4)Total Time 25 minsServings 6Calories 44 per serving
CHICKEN AND TORTELLINI SOUP RECIPE - FOOD.COM
From food.com
5/5 (4)Total Time 1 hrCategory ChickenCalories 191 per serving
SLOW COOKER CREAMY TORTELLINI SOUP WITH CHICKEN AND BACON ...
From easybudgetrecipes.com
CROCKPOT TORTELLINI SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST CHEESE TORTELLINI WITH CHICKEN RECIPES | YUMMLY
EASY TORTELLINI IN BROTH | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
TORTELLINI IN BRODO RECIPE - REBECCA WILCOMB | FOOD & WINE
From foodandwine.com
KENWOOD USA RECIPE FOR TORTELLINI IN CHICKEN BROTH
From kenwoodworld.com
TORTELLINI IN CHICKEN BROTH - KENWOODWORLD
From kenwoodworld.com
TORTELLINI RECIPES - TASTE OF HOME
TORTELLINI EN BRODO FLORENTINE RECIPE: A HEARTY 10-MINUTE ...
From 30seconds.com
SLOW-COOKER CHICKEN AND VEGETABLE TORTELLINI STEW - LUNCH ...
From fooddiez.com
DINNER PARTY RECIPE: THREE-CHEESE TORTELLINI IN PARMESAN BROTH
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love