A Simple Supper Stand-by...

Well, I mustered some energy last night but not enough to prepare the soups I'd planned. Instead I reverted to an old favorite. This is another quick and easy meal (seems to be a trend around here these days) that can go from freezer and cupboard to plate within twenty minutes. I of course used veggie broth, and added some fresh garlic to the broth as it heated. The fresh herb (I used flatleaf parsley) and the sprinkle of parmesan cheese are key - don't leave them out! I served with cheesey garlic toasts, and both M. and I enjoyed a simple yet warming Sunday supper.


Cheese Tortellini in Light Broth
Giada De Laurentiis
Every Day Italian
serves 4

4 cups low-salt chicken broth
Freshly ground black pepper
1 (9-ounce) packages refrigerated cheese tortellini
2 tablespoons chopped fresh Italian parsley leaves
3 tablespoons grated parmesan cheese

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 and serve.