
Chicken tortellini in clear broth

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For the best soups you really need to make your own stock and for this one, especially, it isn't worth falling back on readymade versions, as the entire taste of the soup comes from the stock, so it needs to be as flavorsome and clear as possible. You can make the stock in advance and keep it in the fridge or freezer. You can also make the tortellini in advance and freeze them. If you have some black truffle, you can shave it over the top of the soup at the end.
ingredients
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serves: 4
4 1/4 cups chicken stock
a little grated Parmesan to serve (and/or a little black truffle) (optional)
For the pasta:
1 3/4 00 cups (doppio zero) flour
1 egg
2 egg yolks (plus extra beaten egg for brushing)
pinch of salt
For the Filling:
1 small (about 1/4 pound) chicken breast
3 tablespoons heavy cream
1/4 pound pancetta
1/4 pound mortadella
1 tablespoon grated Parmesan
pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 611
- Total Fat: 30.2 g
- Saturated Fat: 10.8 g
- Trans Fat: 0 g
- Cholesterol: 203.3 mg
- Sodium: 1108.8 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 1.5 g
- Sugars: 4.3 g
- Protein: 29.5 g
preparation

comments
Serena
May 9, 2012