My husband and I went to Italy for our honeymoon. It was fabulous. We loved everything from the history to the culture to the fashion and shopping (of course) but most of all, we loved experiencing the food (especially the tortellini en brodo) and the wine.

I was not really that much of a wine drinker until then. I was more of a beer drinker (sounds odd when I think of it now). I loved the wine in Italy! We would order a carafe with our meals and were amazed at how inexpensive and delicious the wine was AND how we never had a hangover the next day (bonus!).

We started out in Rome and worked our way north to Florence, and then completed our dream honeymoon in Venice. In Rome, we were introduced to Tortellini en Brodo, and from that meal on we tried to find it at every restaurant, we dined in. When we were back in the States, we talked about this soup, trying to think of how we can recreate it.

Do you know where I found the soup recipe? So funny…in The Sopranos Cookbook! I was so excited!

Let’s make some Tortellini en Brodo!

ALL YOU WILL NEED:

2 cans of chicken broth
2 cans beef broth
1 package cheese tortellini (I like the refrigerated packages best…if you can get fresh EVEN better!)

3 SIMPLE STEPS:

Put two cans of each type of broth in a pot and let it come to a boil.
Once boiling, add the tortellini.
Once the tortellini is cooked, eat.

What’s so great is that the tortellini cooks in the broth! Add grated parmesan to the top of this soup recipe and you have a fast and delicious meal. You can pair this with a chopped salad or as an appetizer or first course. I love this soup on nights when I don’t want anything too heavy, and the weather is ehhhh…it warms me up and puts me in a great mood.