Emily Richards Cooks

Tortellini Soup My nonna would make this soup with homemade broth which infuse the whole house. She would make it for us on cold nights and also on hot nights because it’s a favourite! We used to and still call it “belly button” soup because of the shape of the tortellini.   1 lb (500 g) fresh or frozen meat or cheese tortellini 8 cups (2 L) chicken or vegetable broth 2 tbsp (30 mL) chopped fresh Italian parsley or basil 1/4 cup (60 mL) grated Parmesan cheese   In large pot of boiling salted water, cook tortellini for 8 minutes or until they float to the top. Drain; set aside.   Meanwhile, in saucepan, bring chicken broth and parsley to boil. Stir in tortellini; simmer for 5 minutes. Serve in deep soup bowls sprinkled with Parmesan.   Makes 4 servings.   Tip: For a heartier soup stir in 1 cup (250 mL) frozen mixed vegetables with tortellini.           Rapini Frittata   I love rapini cooked any way because of its slightly bitter and ...