Tortellini En Brodo with Peas, Carrots and Dill

SERVES:

4 - 6

INGREDIENTS:

16 - 20 ounces cheese tortellini (fresh or frozen)

6 cups unsalted chicken broth

1 cup frozen peas

1 - 1 1/2 cups peeled, 1/2-inch diced carrots

1/2 cup diced onion

1 - 2 large cloves garlic, minced

2 - 3 Tbs fresh chopped dill

grated parmesan cheese for serving

PROCEDURE:

While the broth is heating in a large deep pot on the stovetop, saute the carrot and onion in another large pan in a little olive oil to soften.

Once the onion is translucent, add the minced garlic and cook that for a minute.

Then add a ladle full of broth to help the carrots cook along.

Add a little more broth if you need to and, once the carrots are soft to the tooth, add the peas and let those warm through and then add the chopped fresh dill and turn the heat off.

All that's left is to cook the tortellini in the gently boiling broth until they float back up to the surface and cook along for a minute or two and then add the vegetables that and divide it into bowls and finish with some grated parmesan cheese.

HINTS:

Use vegetable broth instead for a vegetarian version. Substitute other soft herbs like basil or parsley for the dill.