Tortellini en Brodo
with Mushrooms
SERVES 4
7 tbsp. olive oil
8 oz. fresh cremini
mushrooms, stemmed
and quartered
(reserve the stems)
Kosher salt and pepper
12 oz. celery root, peeled
and finely chopped
1/2 large yellow onion,
peeled and chopped
4 cloves garlic, thinly
sliced
2 tbsp. fennel seeds
3/4 cup white wine
8 cups chicken stock
1 chunk Parmigiano-
Reggiano rind
20 oz. refrigerated
cheese tortellini
3 tbsp. finely chopped
fresh parsley
■In a soup pot or Dutch
oven, heat 3 tbsp. of the olive
oil over medium. Add the
mushrooms; season with
salt and pepper. Cook,
stirring occasionally, until
browned, 10 minutes.
Transfer to a bowl.
■Add 2 tbsp. of the olive oil
to the pot. Add the celery
root, onion, garlic, fennel
seeds, and mushroom stems;
season. Cook, stirring
occasionally, until
beginning to brown, about
10 minutes. Add the wine.
Cook over high, stirring
often, until liquid is almost
evaporated, 2 to 3 minutes.
Add the stock and cheese
rind. Bring to a boil; boil
until the f lavors meld, about
10 minutes. Using a fine-
mesh sieve, strain the broth
into a saucepan.
■Bring the broth to a boil.
Add the tortellini and
cooked mushrooms. Cook
until the pasta is al dente,
about 3 minutes. Serve soup
in bowls. Drizzle with the
remaining 2 tbsp. oil.
Sprinkle with the parsley.