Tortelloni En Brodo
with Shredded Brussels Sprouts, Kale, and Parmesan
Think of tortelloni en brodo (in broth) as Italian soup for the soul. It’s traditionally served as part of Christmas supper in northern Italy, although its heartwarming charms make it a winning dish well beyond December. And because it’s quite simple, only the best ingredients will do here: a savory veggie broth, tender cheese-filled tortelloni, and tender shreds of leafy green veggies.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
2 unit
Veggie Stock Concentrate
8 ounce
Brussels Sprouts
4 ounce
Kale
1 unit
Yellow Onion
2 clove
Garlic
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim Brussels sprouts, then halve lengthwise through stem. Thinly slice into shreds. Remove and discard ribs and stems from kale, then thinly slice leaves. Mince or grate garlic. Halve, peel, and finely dice onion
Melt 1 TBSP butter in a large pot over medium heat. Add onion to pot and cook, tossing, until softened, 4-5 minutes.
Add Brussels sprouts, garlic, and a drizzle of olive oil to pot. Cook, tossing, 4-5 minutes, until soft and lightly browned.
Add 5 cups water and stock concentrates to pot. Bring to a boil.
Once broth is boiling, stir kale and tortelloni into pot. Cook until kale has softened and tortelloni are tender, 4-5 minutes. Season generously with salt and pepper.
Divide tortelloni, greens, and broth between bowls. Sprinkle with Parmesan and serve.
