Tortellini in Brodo

I wait for the latest issue of Food Network magazine like I used to wait for the latest issue of Tiger Beat.  They have a section I love called “weeknight dinners,”  which are quick and simple little jaunts to the kitchen, and voila’ you have  a meal.
 
Obviously, there are so many other recipes to drool over, and I make some of those during the week too, but these are definitely time savers.   My nonna, who passed away at the age of 91, after cooking bacala, trippe, pasta e ceci, and a sundry of other authentically pleasing Italian delights her whole life, is probably clutching her rosary right now for my culinary salvation, since this recipe doesn’t cook for hours, and you can use pre-made chicken stock.
 
This soup was so delicious, and whips up quickly.  With a side of bread and a salad, it was a pretty filling meal.  Now, since I am homemade during the week, I like things that prep in the morning that either cook most of the day, or one dish wonders I can throw right in at dinner time.  This one, has a bit of both. If you have a half hour before dinner, everything can be done. If you don’t, I suggest getting your lemon zest ready, cutting your parmesan rind, and chopping the smoked pork. If that in total takes you more than 20 minutes, you need to go back to hot pockets, and we’ll get back to this at a later date.
 
Hip Mom Hint;  They do say to throw the tortellini in while the water is boiling.  I do not.   As the tortellini cook, they absorb the broth, leading to swollen tortellini, and lack of brodo.  Your recipe will be just…tortellini.  Flavorful, but just tortellini.   You might like that … mutual kitchen respect says “judge not lest you shall be judged.” Just my opinion.
 
So, “buon appetito…” let me know how you did.

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