Tortellini en Brodo

When it comes to cooking, simple is often best and this soup is one of those examples. Tortellini en Brodo consists of cheese or meat-filled pasta floating in a flavorful broth broth and greens. This version combines celery root, a seasonal staple this time of year that has a bit of healthy heartiness to the dish—but if that vegetable is unavailable, a potato could also work. To finish it off, add some freshly grated parmesan.

Tortellini en Brodo

1 large onion, diced

3 garlic cloves, diced

1 medium celery root, peeled and diced (or 2 medium potatoes like Yukon Gold)

1/2 cup dry white wine

Parmesan rind, about 6 inches

6 cups chicken broth

3 cups greens, like spinach or Tuscan kale

8 ounces fresh cheese tortellini

Directions: Drizzle olive oil in the bottom of a soup pot over medium heat. Add onions, garlic and celery root and stir until onions are translucent, about seven minutes. Add white wine and cook until evaporated. Add parmesan rind, chicken broth and bring to a boil. Boil for at least ten minutes. Add tortellini and greens and cook until pasta is al dente. Remove rind and serve.

Photography by Alison Engstrom