Another of my wife’s favorites. The combination of cream, parmesan, and nutmeg is reminiscent of northern Italy. It’s simple but satisfying. Serves 4-6.
6 cups low-sodium chicken broth (homemade or swanson organic)
2 cup heavy cream
2 bay leaves
2 cups dried tortellini (barilla brand – any variety)
1/4 tsp of freshly ground nutmeg
fresh black pepper and grated parmesan cheese to taste
1. In a 3-4 quart saucepan, bring the broth, cream, and bay leaves to a boil. Reduce heat so that the broth is just simmering.
2. Add the dried tortellini. Boil for 10 minutes (according to package directions).
3. Off the heat, add the nutmeg. Stir.
4. Serve in soup bowls with pepper and cheese to taste.
If you want a creamier soup, you can either increase the ratio of cream to broth (up to 1/2 and 1/2) or add a slurry of 1 TB cornstarch in a bit of water about one minute before the pasta is done.
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