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Soothing Tortellini-Broccolini Soup

by Toni Lydecker


Makes 1 serving          
Prep: 5 minutes Cook: 10 minutes

Redolent of garlic, this soup is especially comforting when you’re feeling under the weather.

1 clove garlic
1 1/2 cups canned or homemade chicken broth (see Note)
1/2 cup fresh or frozen cheese or meat tortellini
1/2 cup chopped broccolini or broccoli crown (see Note)
1/4 cup thin carrot slices
Salt and freshly ground black pepper
Grated Parmigiano-Reggiano or Pecorino Romano cheese (optional)

1. Thinly slice the garlic clove lengthwise, then cut the slices in slivers. Combine the broth with the garlic in a small saucepan. Over high heat, bring to a boil. Reduce the heat to medium and simmer 5 minutes.

2. Add the tortellini, broccolini, and carrot, and cook a few minutes longer, until the vegetables are tender. Season to taste with salt and pepper. Sprinkle with cheese if you like.

Cook’s Notes:
*If using canned broth, replace 1/2 cup of the broth with water.

*Broccolini—a hybrid of broccoli and Chinese kale—comes in small bunches, ideal for small-scale cooking.

©Toni Lydecker, Serves One: Simple Meals to Savor When You're on Your Own; (Lake Isle Press, 2005)



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