Whether you are feeling under the weather or just looking for a new twist on an old classic, nothing is more comforting than hot broth and noodles of some sort.
The varieties of hot broth and pasta are endless. Every culture has its variation. Vietnam has its fragrant pho, Mexico has its spicy sopa de fideo, China has wonton soup, and Americans have the ultimate, chicken noodle soup. Italians feature many of their wonderful pasta creations “en brodo,” floating their delicious dumplings in a strong broth.
Today’s recipe is a take on the Italian version, featuring tortellini and tasty mushrooms. I am sure you will enjoy it whether you are under the weather or not.
Tortellini in crimini mushroom broth with olive oil toast points
For the broth
¼ cup olive oil
1 carrot, peeled and diced small
½ small onion, diced small
2 cloves garlic, peeled and sliced razor thin
6 grape tomatoes, halved
Pinch Greek oregano
1 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
3 tablespoons good dry red wine (Chianti)
1 quart strong beef broth
¾ cup water
6 medium crimini mushrooms, stems removed, sliced razor thin
Fresh grated Romano cheese
In a saucepan on high heat, add olive oil and all vegetables except mushrooms. Cook until vegetables begin to soften. Season vegetable mixture with oregano and black pepper. Add red wine and vinegar, cook out wine about 2 minutes, and add broth and water. Bring to a boil and reduce heat to a low simmer. Simmer broth for at least an hour.
For the tortellini
Boil tortellini in salted water until al dente. Drain, rinse and reserve.
For the toast points
Slice crusts off white bread and cut diagonally into half-diamonds. Fry toast points in olive oil until golden brown.
Place warm tortellini in a cup or bowl and cover with hot broth and all vegetables. Sprinkle generously with grated cheese. Serve with toast points.