Photo: Lily Banse
Tortellini in Broth
13 ingredients
openrecipes
The beef stock in this classic Italian dish needs a lot of time to simmer, but the flavorful result is worth the effort. This recipe makes enough stock for the tortellini soup plus two other delicious soups (see related recipes at left).
Estimated Nutrition (whole recipe, rough)
456
Calories
36g
Protein
25g
Fat
22g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 lb. beef and veal soup bones
- 3 carrots, cut into 1/2-inch-thick slices
- 3 yellow onions, cut into 1/2-inch-thick slices
- 8 quarts water
- 1 Tbs. salt
- 2 tsp. freshly ground pepper
- 3 celery stalks, coarsely chopped
- 2 leeks, white and light green parts, halved, rinsed and coarsely chopped
- 1 garlic clove
- 12 oz. cheese tortellini
- Salt and freshly ground pepper, to taste
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup slivered fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes