Страница 53

Tortellini Chicken Soup with Seasonal Vegetables

PAIR WITH

Roasted Garlic Focaccia

(PAGE 142)

A specialty of the Emilia-Romagna region of Italy, this soup is the very definition of simplicity—fresh tortellini bobbing in a rich meat broth infused with a chunk of Parmigiano-Reggiano cheese rind. It’s elegant enough for a special occasion, but it’s easy enough to throw together on a hectic weeknight when you need a bowl of comfort. I doctor up the traditional pasta-broth equation a bit by adding shredded chicken breast and a handful of whatever vegetables are in season. In winter that means Lacinato kale ribbons and carrot coins, and in autumn I’ll use sliced wild mushrooms. Come spring, I’ll throw in fresh shelled peas or asparagus tips, and in summer, I’ll float a few halved heirloom cherry tomatoes and basil leaves in the broth

.

SERVES

4 TO 6

ACTIVE TIME

10

MINUTES

TOTAL TIME

40

MINUTES

8 cups [2 L] chicken broth

(see page 17)

8 oz [230 g] boneless, skinless chicken breasts

One 3-in [7.5-cm] chunk Parmigiano-Reggiano cheese rind

1 bay leaf