Tortellini in brodo are tiny pockets of egg pasta stuffed with a meat, cheese or vegetable filling, served in a warm, simmering (usually a clear chicken & vegetable) broth
According to folklore, tortellini were born in the small town in the province of Modena, off Bologna, when one night, Venus, the goddess of love, was travelling through the area & spent the night in a local inn.
While she was in her room, the innkeeper snuck a peek at her through the keyhole of her door, immediately enamored by the shape of her navel, so much so that he went to his kitchen & crafted a pasta inspired by the goddess’ belly button.
I added frozen 4 cheese tortellinis into my creamy tomato soup for a comforting yet light meal.
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