Mushroom Tortellini Cooked in Flavorful Chicken Broth
Satisfy your pasta cravings with this flavorful Gluten-Free Mushroom Tortellini Soup.
Using Kettle & Fire Chicken Cooking Broth as the base, this soup combines the savory flavors from onions, mushrooms, and cheese to create a dish that is as delicious as it is nutritious.
GF Mushroom Tortellini cooked in Flavorful Chicken Broth
- 1 carton Kettle & Fire Chicken Cooking Broth
- 1 large onion sliced into 1/2 inch thick rings
- 1 Parmesan rind (optional)
- 1 bay leaf
- 1 tsp whole peppercorns
- 16 ounces mushroom tortellini gluten-free
- 1 ounce Pecorino Romano cheese
- Olive oil
Preheat the oven to 450F. Arrange the onion slices on a baking sheet and brush them with olive oil on both sides. Roast the onion until soft and nicely charred, about 20 minutes.
In a medium pot, mix the Kettle & Fire Chicken Cooking Broth, charred onion, parmesan rind, bay leaf, and pepper, bring everything to a gentle boil.
Simmer the stock for about 20 minutes, then strain. Discard the solids and bring the flavorful stock to a boil once more. Add the tortellini and cook until al dente, according to the package instructions.
Serve the ravioli in the broth right away. Sprinkle with shaved Pecorino Romano and freshly ground black pepper.