Tortellini in Brodo

David woke up not feeling well on his birthday.  After having waffles for breakfast, I made him some soup for lunch.  He doesn't like traditional chicken soup, so I thought I'd make a basic broth with tortellini to get him to eat it.

You will need:

3 c. chicken stock
2-3 sliced carrots
1/2 large yellow onion, rough diced
parsley
Italian seasoning
1 t. garlic
1/2 lemon, juiced
2 T olive oil
salt
pepper
bay leaf

1 lb tortellini, cooked al dente
Parmesan cheese

In a large Dutch oven, pour your stock and add the vegetables and seasonings.  It's really a one pot meal.  Add all but the tortellini, and 1 T. of the olive oil and then bring to a simmer.  Simmer at a low boil for an hour to reduce and intensify the flavor.

Meanwhile, bring salted water to a boil and drop your tortellini.  Cook to al dente, drain and toss in the other T. of olive oil so they won't stick. 

In a large soup plate, arrange a layer of tortelli and then top with a couple of ladles full of broth, including the veggies.  Top with a dusting of Parmesan cheese and a pinch more of parsley.  Serve with a side of crusty bread and butter.

Serves 3-4.