Here in Texas it has been raining for the last couple of days. The temperature has also dropped a bit. Although it hasn’t yet officially begun, you can already feel Fall in the air. This tortellini soup (capeleti in brodo) is the perfect soup to warm up our bodies — a clear broth soup made from pasta, chicken broth,and herbs.
On days like this, there is nothing better to serve than a nice, hot bowl of soup, don’t you think?!
This kind of weather reminds me of that in Southern Brazil, a region whose cuisine has been considerably influenced by Italian immigrants. So I decided to recreate a delicious soup that I had the pleasure of enjoying when I traveled to the South of my country (Rio Grande do Sul State) a few years ago.
Our tortellini soup is hearty, comforting, and a complete meal in and of itself.
(Capeleti in Brodo)
Segment: Brazilian Cuisine
2 tablespoons olive oil (not extra-virgin)
1/2 medium white onion, small diced
1 large skinless and boneless chicken breast, cubed
Salt and ground white pepper to taste
1/2 cup white wine
3.2 quarts (about 3 liters) chicken broth
1 bay leaf
7 oz (200 g) tortellini (or even better, cappelletti) , uncooked **
1 large tomato (peeled, deseeded, and small diced)
1/4 cup Italian parsley, chopped
** To a gluten-free version, use a gluten-free pasta.
Season the chicken breast with salt and pepper to taste. Reserve.
In a medium pot over medium-high heat, heat the pan, add the olive oil, and sauté the onion for about 2 minutes. Add the seasoned cubed chicken and brown for about 5 minutes, stirring occasionally. Add the wine and let evaporate. Then, add the broth and the bay leaf, and bring to a boil. Add the tortellini and let cook for about 10 minutes or until become al dente. Remove from heat, add the tomato, and let rest for about 3 minutes. Add the parsley and serve accompanied by garlic bread. Enjoy!
NOTE: Because I didn’t find cappelletti at my local supermarkets, I used tortellini pasta instead which is the closest in shape to cappelletti.