Tortellini are often served in broth, but a quick sauce and some tender asparagus make them more substantial.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
4
cups reduced-sodium chicken broth
2
garlic cloves, smashed
3
large thyme sprigs
2
(2- by 1-inch) strips lemon zest
1
(16-to 20-ounces) package refrigerated, frozen, or dried cheese tortellini
2
teaspoons cornstarch
2
/3 cup heavy cream
1
bunch asparagus (3/4 pound), trimmed and thinly sliced diagonally
1
/2 cup grated Parmigiano-Reggiano
Need to make a substitution?
Preparation
Step 1
Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
Step 2
Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
Step 3
Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.