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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 21-30 of 166

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  • on February 20, 2010

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    I've made this dish for my family dozens of times, and they still request it regularly. I love it because it's extremely easy, and full of flavor. I do recommend, in the absence of homemade chicken broth... to use a good store-bought chicken STOCK. Stock adds some richness and depth to the soup (versus broth. I've used a variety of differnt tortellini's (cheese, mushroom, veal, etc. but my family is partial to the cheese version. The italian parsley is a MUST... and really freshens (and lightens-up the flavor. As an alternative to the parmesean crisps, try mozzerella panini, with a basil leaf in each panini... (in a panini press. Or... homemade basil pesto with/in the mozzerella panini... Good eating!!!

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  • on August 31, 2009

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    Although this recipe is rather boring with just these simple ingredients, with a few extra steps its amazing! The point of this soup is to be as easy as possible and that it is. I have made it many times for many people and I absolutely love it. The first thing I did was add pesto towards the end, it gives this soup an incredible flavor. I also cook onions in a little oil before adding the broth. I like a little spice so I added some chili flakes when sauteing the onions. Add a good amount of pepper and this soup is to die for. Also instead of cheese tortellini I buy the package of herb tortellini in the boxed pasta section. It's amazing with just a few extra touches!

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  • on February 15, 2009

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    Me and my Daughter made this --- It was very easy but VERY BLAND --- we did do a couple of things different--- we got portabello mushroom tortelini and like others we crumbled the parmesan crisp up into the soup. IF ONLY I HAD READ THE REVIEWS FIRST ..... All though it was bland we will be making it but using the ideas the rest of you had.
    Kim and Amanda

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  • on January 09, 2009

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    I was excited about making this since I love tortellini and I was in the mood for some soup. However, making this turned out to be very dissapointing. There was very little flavor, and the broth with no seasoning just didn't taste very good. I would not recommend.

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  • on December 11, 2008

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    As an Italian-American (and that's 100% Ital-Amer., I was taught how to make Tortellini en Brodo for all of our family special occasions. Giada, it is a dis-service to non-Italians to recommend using store-bought Tortellini and store-bought canned chicken broth to prepare this very cherished heritage dish. There is absolutely no comparison to the home-made, hand-made tortellini and the home-made brodo (broth. Folks will come away with absolutely the wrong experience and impression of this oh-so-incredibly delicious dish! Your recipe gives non-Italians the wrong impression of blandness and lack of taste and depth of a recipe that, when made properly, is full of bursting flavors! ......I would recommend that you produce a t.v. episode in which you engage in the actual production of the authentic tortellini en brodo, which is so close to our Italian hearts. Giada, there is also a "quick" version of Italian chicken broth that our family uses in the event of an emergency during times when we cannot devote the 3 hours to making home-made chicken brodo (broth. However, we never, NEVER, purchase store-bought tortellini.

    Amore e' Bon Appetito',

    Rosalind
    in South Carolina, USA

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  • on December 06, 2008

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    Super easy, super light, super tasty! I keep the frozen tortellini on hand for a quick soup that is a hit with everyone! I've added cubed chicken breast as well with great results. Chopped fresh Italian flat leaf parsley adds color and flavor. Great recipe. Thanks Giada!

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  • on November 20, 2008

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    I didnt like the very very week flavor of this soup and leftovers were awful. I wouldnt reccomend it. Which is odd beacuse I love everything Giada De Laurentiis makes!!!

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  • on October 11, 2008

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    My kids and I loved this. I also added fresh garlic to the broth, baby spinach and crushed red pepper. I also toasted Italian bread and rubbed it with garlic and sprinkled some grated cheese on it. It was so garlicky and I love lots of garlic. I will be making this again soon. So good!!

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  • on October 05, 2008

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    I made this recipe for the first time this evening. We had guests over. The children loved it and the adults also. I did add a little salt and fresh pressed garlic at the end. It added so much flavor. I did not make the crisps but did sprinkle the cheese over the soup. Everyone loved it. It was easy and simple. Will make for a week night dinner. Thank Giada for another great recipe!

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  • on September 15, 2008

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    Really simple, quick and easy. I'll have to play around with it a little, with only pepper and parsley it was shallow on the flavor end. The parm crisps however were really fun. To help the overall flavor, I crumbled one up throughout the whole thing, which maybe was the point.

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