Tortellini in Frizzled Onion Broth
A fast, umami-packed take on tortellini in brodo that uses quickly browned "frizzled" onions, mushrooms and a splash of sherry vinegar, with premade tortellini cooked right in the broth for a satisfying meal in 30 minutes.
Tortellini in brodo is a classic Northern Italian dish that translates to tortellini in broth. Borrowing from the concept of stuffed pasta served in a warm, savory broth, this version takes inspiration from French onion soup, while employing a few time-saving techniques. Instead of slowly caramelizing onions until soft and sweet, the base of the broth uses frizzled onions -- cooked hard and fast until deeply browned, resulting in a more assertive, oniony flavor. Combined with garlic, mushrooms, a good, drinkable broth and a generous splash of sherry vinegar, it makes for an umami-forward soup that tastes like it took much longer to make. All that’s left to do is quickly cook some premade tortellini directly in it.
Total Time: 30 minutes