Pea tortellini in Parmesan broth from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 75) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on December 25, 2017

    This is a nice, soothing soup, although a little plain. I used goat cheese in place of the ricotta, and like that flavor combination. Unfortunately, after making the broth and dumplings in the morning (and freezing the dumplings), I was in a hurry at dinner time and simply dumped all of the dumplings into the broth, cooked them, then ladled the soup into bowls. The problem, of course, was that the dumplings continued to cook and get mushy. Had I followed Perelman's instructions about removing the dumplings from the broth, then ladling the hot broth over them right before serving, that should not have been an issue. I also should have added more salt - definitely taste and adjust as needed.

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