Tortellini in Brodo
A very traditional recipe for Christmas. Little rings of stuffed pasta in a clear broth, served with lots of vegan parmesan and black pepper.
Ingredients
- 1 (9 ounce/255g) package vegan cheese tortellini
- 3 cups (720ml) water
- 2 teaspoons (12g) vegetable base Better than Bouillon
- Vegan parmesan for topping
- Black pepper to taste
Instructions
- In a pot combine the water, Better than Bouillon, and a dash of black pepper. Cook over medium heat stirring until the Better than Bouillon has been dissolved.
- Bring to a boil and then pour in the tortellini. Cook for 5 minutes or until the tortellini float. Taste and add more black pepper if desired. If you feel you need salt you can add it as well.
- Divide the soup for as many servings as you like. Generously, grate with the vegan parmesan and add another pinch of black pepper. Enjoy.
Video
Notes
- I like to use the Seasoned Vegetable Better than Bouillon, you can also use vegetable broth.
- Depending on how many people you are looking to feed you can get up to 4 smaller servings of this soup.
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