Best 5 Tortellini In Broth With Swiss Chard And Pecorino Recipes

CHEESE TORTELLINI WITH PORCINI PECORINO SAUCE

Steps:

• Soak dried mushrooms in hot water for 15 minutes. Strain mushrooms through a sieve, reserving liquid. While the mushrooms are soaking, cook tortellini according to package directions.
• While the tortellini is cooking, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft. Add oregano and bay leaves and cook 1 minute, until fragrant. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through. Remove from heat and stir in cheese and parsley. Serve immediately.

CHEESE TORTELLINI IN LIGHT BROTH

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.

TORTELLINI IN BROTH WITH SWISS CHARD AND PECORINO

Steps:

• In a medium pot, bring broth, rind (if using), and 3 cups water to a boil. Add tortellini and cook according to package instructions. During last minute of cooking, add chard and cook until tender. Remove rind; serve soup with shaved cheese and lemon wedges if desired.

SWISS CHARD AND TORTELLINI SOUP

Steps:

• Heat a stockpot with the olive oil. Add the pepper flakes, rosemary, salt, onion, bell pepper and garlic. Saute until the onions are just beginning to color and add the mushrooms. Saute for about five minutes or until the mushrooms are losing their liquid.
• Add the Swiss chard and the better than bouillon and cook until the swiss chard is starting to wilt, about three or four minutes.
• Add the vegetable broth and bring to a gentle boil.
• When the soup is gently boiling add the tortellini.
• If using frozen tortellini allow them to cook for about 5 minutes before adding the tomatoes.
• If using fresh let them cook for about 2 minutes before adding the tomatoes.
• Once you've added the tomatoes stir, reduce heat to medium and allow to simmer for about 8 minutes.
• Turn off the heat and add the vinegar, stirring thoroughly.
• Serve in deep bowls sprinkled with the Romano.

TORTELLINI IN CHICKEN BROTH

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.