Bologna's holiday soup, weeknight edition: cheese tortellini floating in fortified golden broth. The broth IS the dish — treat it accordingly.
500 g
🥟 Tortellini ›
fresh, cheese-filled
1 1/2 l
🍲 Chicken Stock ›
the best in the house
1 piece
🧀 Parmesan ›
rind — the secret fortifier
Mise en place
Before you start
Prep checklist
Tortellini — fresh, cheese-filled
Chicken Stock — the best in the house
Parmesan — rind — the secret fortifier
Simmer the stock with carrot, celery, and the parmesan rind 12 minutes; fish out the solids. Taste — it should be worth drinking alone.
Cook the tortellini directly in the broth, 3–4 minutes.
Ladle, shower with parmesan and parsley, and serve with a spoon in one hand and reverence in the other.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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