Tortellini in Brodo Vegetale

Tortellini in Brodo Vegetale is a comforting Italian dish featuring tender tortellini served in a rich and flavorful vegetable broth. This dish is perfect for lunch, offering warmth and satisfaction with every spoonful.

Ingredients

• Fresh tortellini - 200 grams
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, diced
• Garlic - 1 clove, minced
• Zucchini - 1 small, diced
• Vegetable stock - 1 liter
• Olive oil - 1 tablespoon
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, heat olive oil over medium heat. Add diced onion, carrot, celery, and garlic, and sauté for about 5 minutes until the vegetables are soft.
2. Add the diced zucchini and continue to sauté for another 2 minutes.
3. Pour in the vegetable stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
4. Remove the bay leaf and season the broth with salt and black pepper to taste.
5. Add the fresh tortellini to the broth and cook according to the package instructions, usually around 3-5 minutes until they float to the surface.
6. Once cooked, ladle the tortellini and broth into bowls and garnish with freshly chopped parsley before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 750 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• Low in calories, making it a light and nutritious meal choice.

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