Tortellini in brodo d’estiva (broth of summer) came to me a while back, at the finish of one of the first days of July.
As much as I love garden fresh produce, except for a large flower pot full of fresh herbs on our back deck, we threw the towel in this year with our gardening efforts.
Truthfully, it is a decision we have not regretted and it’s given us an excuse to visit one of our local farmer’s markets every Saturday morning where, more times or not, there’s a delicious bloody Mary or ice-cold craft beer awaiting us, afterward (remember, do not judge me.)
Besides the opportunity to step out into the streets of town for an hour or so on Saturday mornings, there are many other benefits of visiting these rows of produce, cheese, and craft vendors.
For instance, we threw some beautiful fresh baby bok choy in this soup, something I would never have in my own garden and something I would not be likely to pick up in the grocery store.
For our purposes on this particular summer evening, this was the perfect quick fix. Replete with fresh and colorful produce, and a broth soaked with the flavors of garden-fresh herbs, this summer supper was put together in less than 10 minutes but the satisfaction of a great little meal stayed with us throughout the night.
Grab some tortellini, then some garden fresh summer and throw it all in a pot. This is what you’ll end up with and it’s sure make your summer just a little bit better. -Dan
Tortellini in brodo d'estiva (broth of summer)
- 2-3 cups fresh or frozen broth
- 1 cup tortellini
- 2 handfuls of mixed garden fresh produce
- A couple leaves of fresh herbs such as mint basil, Italian parsley, all coarsely sliced
- juice from 1/2 lemon
- salt and pepper to taste
for the garnish
- Finely chopped mixture of mint basil, and parsley.
- Parmesan cheese grated
- Olive oil
- In large sauce pan, heat broth to simmer.
- Drop in tortellini and cover.
- After 3-4 minutes or when just cooked, add the mixed garden fresh produce.
- Return broth to simmer and turn heat off.
- Stir in most of herbs, reserving those set aside for garnish.
- Add lemon juice, and salt and pepper if desired.
- Ladle into warm bowls, finish with grated Parmesan, a drizzle of live oil, and finely hopped herbs.
Be sure to use real broth or stock for this. The powdered or cubed concentrates just won't hold their own with all of the other fresh flavorings.