Tortellini En Brodo

My poor husband.

Aside from a big salad last Monday night (more about that to come) this is the only meal I have made for him in a week.

3 out of 4 of us got bit by the stomach bug. It was awful.  Isabella had the worst of it and we spent 5 hours in the Emergency Room getting her rehydrated - well, technically only an hour getting her rehydrated - the other 4 hours were spent waiting - don't get me started.  Then I got sick and it worked its way to Anthony.  It seems that Mike was the only one spared - thank God. 

By the way, I would just like to give a shout out and a huge thank you to the  creators of Lipton Noodle Soup, Saltines, Gatorade, Ginger Ale and Ramen noodles.  It is about all my family has lived on for 6 days.  The benefits of having a well stocked pantry!

Speaking of well stocked pantry - this meal was made from everything on hand.  It's a terrific quick go to meal when you are -

a - not feeling well
b- rushed for time
c- don't feel like cooking
d - feel like having soup

It is a great base to improvise on as well.  You can add fresh or frozen vegetables, leftover chicken or even a different type of pasta if you so choose.

Here is what you need:

1 bag frozen tortellini or your choice of pasta
2 Tbsp olive oil
2 cloves of garlic, smashed, peeled and chopped
1/2 medium onion, peeled, diced
6 cups chicken broth - homemade or store bought.  I used Shop Rite's organic brand
Salt & Pepper
Parmesan Cheese
Red Pepper (optional)

Here is what you do:

In a stockpot, cook tortellini according to package directions.

***Small note here - once water comes to a boil, be sure to salt the water well.  Add the tortellini and cook it for a minute or two less than is called for.  For example if the directions say - cook 10-12 minutes, only cook them for 8-10 minutes.  This way you can add the tortellini to the broth to let them finish cooking there.  The reason for this?  As the tortellini cooks, it will absorb the chicken broth and add more flavor to the tortellini.  Also, the starchiness the pasta gives off as it cooks will help richen the soup.

Meanwhile in a separate skillet or pot (like a 10-12 inch high sided skillet), over medium heat, add the olive oil.  Toss in the onion and garlic and saute just until they start to soften about 3-4 minutes.  Add the chicken broth and bring to simmer. 

Once the tortellini are almost heated through, remove them from the boiling water with a large slotted spoon and place directly into the broth. 

** It is best to remove the pasta from the cooking liquid this way, particulary with stuffed pasta like tortellini or ravioli.  Pouring the boiling water and cooked pasta into a colander in the sink can cause the pasta to tear and break apart.

Let the tortellini finish cooking an additional minute or two.  How will you know when they are done?  Try them.  I like all my pasta al dente but if you like yours cooked a little longer - go for it - it's your kitchen.

Add some salt and pepper and crushed red pepper to taste.

Pour into bowls and top with a little Parmesan chesse if so desired. 

I think it could use a little green like parsley but I could not handle being green anymore this week.

Enjoy!

And I promise to write more this week - let's hope everyone is back to normal.