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    Home > American Recipes

    Published: Sep 17, 2012 · Modified: Mar 29, 2019 by Denise Browning · This post may contain affiliate links · 2 Comments

    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)

    ½ medium white onion, small diced

    1 large skinless and boneless chicken breast, cubed

    Salt and ground white pepper to taste

    ½ 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)

    ¼ 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

    « Easy Roasted Sweet Potato Creme Brulee
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    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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