Photo: PaPisc

The tree outside my window is the most striking array of orange and gold. I love this time of year, and hope the winds don’t come and blow all the fall colors away. I want to enjoy that tree for as long as possible.

The nights are becoming increasingly more crisp with fall, which call for something hot to take the chill off. But, not wanting to get into a big production in the kitchen, I made a simple Italian classic soup called tortellini in brodo (broth).

Whether you’ve just come in from the cold, have a cold, or just want a nice and easy meal, tortellini in a good broth will do just the trick. All you need is packaged or frozen tortellini, chicken broth and a lemon.

Buon appetito!

Tortellini in Brodo

2 cups chicken stock (if possible, homemade is best)
3/4 C frozen tortellini
1 teaspoon Parmiggiano Reggiano, freshly grated
1 teaspoon lemon zest
1 teaspoon fresh lemon juice, amount a wedge worth
Salt and pepper

Heat the stock to a boil and cook the tortellini. Put a handful of spinach in a soup bowl. Ladle into bowls, squeeze in lemon and stir. Grate cheese and zest on top, and add some freshly ground salt and pepper. Serve immediately.

If you want to enjoy the traditional preparation (and don’t have a beautiful tree in your yard to sit and stare at), push up your sleeves and give the homemade version of this recipe from Manga Bene Pasta a try.

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