Tortellini in Chicken Broth with Asparagus
By chef Franco Luise
Delicate tortellini served in a gentle chicken broth, complemented by fresh asparagus for a refreshing and nourishing meal.
- 15 min
- total
- Easy
- level
4 min prep · 11 min cook
What you will need
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Tortellini 125 g -
Asparagus 50 g -
Chicken bouillon 0.5 pcs
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Fresh Spinach 0.25 pcs -
Garlic 1 clove
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Steps to cook
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Prepare the ingredients.. Prepare the ingredients; today's dish will be made from these ingredients 🍲✨
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Clean the asparagus. Trim off the woody ends of the asparagus and peel it
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Cook the broth. Put the trimmed ends and peels of the asparagus into a pot, add the garlic and bouillon dissolved in water, and bring to a boil over medium heat
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Cut the asparagus. Cut the asparagus into pieces about 3 cm long
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Strain the broth. Strain the broth into a new pot
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Cook the asparagus and tortellini. Add the tortellini to the broth and cook over medium heat according to the package instructions for about 7 minutes, adding the asparagus for the last 3 minutes of cooking (if using faster tortellini that cooks in only 3 minutes, add the asparagus at the same time)
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Add the spinach. Finally add the fresh spinach and stir briefly until wilted
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Serve with Parmesan. Serve and, if desired, sprinkle with Parmesan cheese 🍽️✨
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