Recipe courtesy of Michele Urvater
Tortellini in Broth with Arugula
- Yield: 4 servings
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
Ingredients
4 cups chicken stock or broth
1 (9 1/2-ounce) package mushroom or cheese-filled tortellini
1 bunch arugula leaves, rinsed and patted dry
Freshly grated Parmesan cheese
Directions
- In a large saucepan set over moderate heat bring the broth to a simmer and simmer 3 minutes.
- In a pot of boiling salted water cook the tortellini for 7 to 8 minutes, or until al dente. Add to the broth along with arugula and simmer, stirring, 1 to 2 minutes more. Sprinkle with Parmesan.