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Cheese Tortellini in Light Broth Recipe

Cheese Tortellini in Light Broth

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (166)

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Average Rating:

Total Reviews: 166

Showing 161-166 of 166

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  • on October 16, 2004

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    I had a good friend over for lunch yesterday, which turned out to be a fairly cold, overcast day. Because he and I share a passion for culinary arts, we sipped Pinot Grigio and visited while we cooked together. We ended up making some changes. Because he's vegetarian, we used used vegetable broth, instead of chicken. On an impulse he added a can of diced tomatoes, which in turn inspired me to add sliced zucchini. I love the simplicity of the original recipe, but this is a great base recipe to play with. I can imagine tossing in a can of canalini beans, a jar of diced roasted red peppers, and poaching chicken in it. At any rate, my friend and I served our version with garlic and parmessan crustini, agreeing to shop for a silpat sheet together so we can try those easy parmessan crisps next time. YUM!

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  • on October 15, 2004

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    This soup is so easy to make and taste so good. My family loves it I will be making it again and again.

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  • on October 14, 2004

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    Cheese Tortellini in Light Broth is a good basic recipe that is perfect just as it is but it's a blank slate for personalization with fresh or dried herbs, vegetables like spinach or kale and cooked meats such as chicken or panceta.
    My family enjoys this soup very much.

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  • on September 10, 2004

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    Simple and simply delicious. The kids have already started requesting this one!

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  • on June 05, 2004

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    I thought this soup was too simple to be good, but I was wrong. Very simple and very very good. My husband has already asked me to make it again.

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  • on May 24, 2004

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    This recipe is very simple and pretty good. I was skeptical at first and I am surprised to know how it turns out.

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