[Ebook] Hamburger Harriet Needs Help [PDF]

WHAT YOU NEED
2 tablespoons olive oil
1 yellow onion, chopped
1 carrot, peeled and cut
into 1 ⁄4-inch (6-mm) dice
1 rib celery, cut into 1 ⁄4-inch (6-mm) dice
Kosher salt and freshly ground pepper
2 cloves garlic, minced
2 fresh thyme sprigs
5 cups (40 fl oz/1.25 l) low-sodium beef broth
9 oz (280 g) cheese tortellini
Freshly grated pecorino romano cheese
for garnish
TORTELLINI IN BROTH
Infusing basic boxed broth
with aromatics such as garlic
and fresh thyme converts this
dish into a flavorful and elegant
soup in a matter of minutes.
Also contributing to the quick
cook time of this dish, are
purchased tortellini, which can
be found in the refrigerated
section or pasta aisle of grocery
stores. The ease of this dish
makes it a perfect solution
for last-minute entertaining.
Warm the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the
onion, carrot, and celery and season well with salt and pepper. Sauté until the vegetables
are soft, 6—8 minutes.
Add the garlic and thyme sprigs and sauté just until the garlic is soft, about 2 minutes.
Pour in the broth, raise the heat to medium-high, and bring to a boil. Add the tortellini
and cook until the pasta is al dente, about 7 minutes or according to the package
directions. Discard the thyme sprigs.
Ladle the tortellini in broth into shallow bowls and garnish with the pecorino. Serve hot.
SERVES 4—6
66
MEAT