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    Home > American Recipes > Tortellini Soup (Capeleti in Brodo)

    September 17, 2012

    Tortellini Soup (Capeleti in Brodo)


    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.

    Enjoy!

    xx

    Tortellini Soup

    (Capeleti in Brodo)

    Serves 4

    Segment: Brazilian Cuisine

    Ingredients:

    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.

    Directions:

    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.

    A bowl of tortellini soup with bread on the side

    Filed Under: American Recipes, Brazilian Recipes, Easy One Pot Meals, Quick & Easy Recipes Tagged With: frango, tortellini, verduras

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    Comments

    1. Avani says

      September 16, 2017 at 1:41 am

      I love soup recipe …its very delicious, nice one.

      Reply

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