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- Tortellini in Broth with Parmigiano
- (Tortellini in Brodo con Parmigiano)
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- Ingredients:
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- 6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley, tied together
1 tablespoon extra-virgin olive oil
1 cup tortellini (24 to 36)
4 cups loosely packed baby spinach leaves (3 ounces), cut into 1/2-inch wide strips
1 (1/3 pound) piece Parmigiano-Reggiano cheese with (roughly 3 by 3-inch) rind
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- Directions:
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- Cut rind off cheese.
Combine rind, stock, garlic, parsley, and olive oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes.
Discard parsley and rind and season broth with salt.
Add tortellini and simmer, partially covered, until 'al dente', about 10 minutes.
Add spinach and simmer, uncovered, 1 minute.
Divide among 4 soup plates, then shave cheese over soup to taste. Makes 4 first-course servings.
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- That's it!
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