Tortellini en Brodo (Using Liquid Gold)

Tortellini en Brodo (Using Liquid Gold)

Ingredients

• 4 cups Liquid Gold chicken stock

• 9–12 oz fresh cheese tortellini (or your favorite variety)

• Kosher salt, to taste

• Freshly ground black pepper

• Grated Parmigiano Reggiano or Pecorino Romano

• Extra-virgin olive oil, for finishing

• Optional: a handful of baby spinach or chopped parsley

• Optional: shaved garlic or a small spoon of roasted garlic paste

Instructions

1. Heat the broth
Add 4 cups of Liquid Gold to a pot and bring to a gentle boil. Taste and season lightly with salt.

2. Cook the tortellini
Add tortellini directly to the simmering broth. Cook according to package instructions, usually 3–5 minutes, until they float and are tender.

3. Optional greens
If using spinach or parsley, add it during the last minute so it just wilts without overcooking.

4. Finish the bowl
Ladle into bowls. Finish with freshly grated Parmigiano or Pecorino, cracked black pepper, and a drizzle of good olive oil.

Notes & Ideas

• This works beautifully with leftover shredded chicken, pastina, cooked beans, or even a parmesan rind simmered into the broth.

• For a wintery vibe: add a splash of white wine to the broth as it heats.

• For richness: drop in a small pat of butter at the end.