• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • About
  • Contact
  • Subscribe
  • Instagram
  • Pinterest

Redwood Kitchen logo

Home » Tortellini in Asparagus Broth

April 1, 2022 Italian

Tortellini in Asparagus Broth

PinYummlyShareEmailPrint
Tortellini in Asparagus Broth
Photo by Max Cozzi
Prep Time: 10 mins
Cook Time: 50 mins
Serves 2

With that first spotting of fresh asparagus in April, my mind instantly goes to tortellini in asparagus broth. This dish is one of my favorite spring time meals because it highlights so many remarkable flavors of the season with a light and aromatic broth.

Not only does the broth taste amazing, but it also uses the tough sections of the leek and asparagus that typically get thrown away. The fibrous parts of these veggies actually hold a lot of flavor and add depth to the sauce.

The lemon adds a tanginess that pairs well with the herbs well, but if you don’t like the sour taste you can serve wedges on the side. Feel free to swap out with whatever is fresh, spring onions, peas, and fava beans would all be welcome additions.


Tortellini in Asparagus Broth


Ingredients

  • 1 large leek, (cleaned and cut into 1/2โ€ rounds, including green parts)
  • 1โ„2 Lb asparagus, (cut in half. tough stems saved for broth and tops reserved)
  • 1 Cup Fresh dill
  • 1โ„2 Cup Fresh thyme, (leaves removed from stem)
  • 2 Tsp salt
  • 3 Tbsp butter, (divided)
  • 2 Tbsp dry white wine, (Chardonnay works well)
  • 1โ„2 Cup heavy cream
  • 1/2 cup parmesan
  • 3 Cups water
  • 10-12 ounces of pre-prepared tortellini, (preferably ricotta filled, but mushroom or other kinds would work too)
  • 2 tbsp lemon juice
  • lemon zest, fresh dill, and chives for serving

Instructions

  • Heat a large saucepan over a medium flame and sautรฉ the leek with half of the butter and a pinch of salt for 5-8 minutes until lightly browned. Add white wine and scrape any browned bits.
  • Add asparagus stems, dill, thyme, 1 tsp of salt, and water to pan and bring to a boil. Then, reduce the heat to a simmer, cover, and cook for 30-40 minutes until asparagus stems are tender.
  • Remove the pan from the heat, and transfer the broth and veggies to a blender and purรฉe until very smooth, 3 or 4 minutes. Then, place a fine mesh sieve over the saucepan and pour the purรฉe through it, you can use the back of a spoon to push it through. Discard whatever is left over in the strainer.
  • Bring the strained broth back to a simmer and add the tortellini and asparagus tops and cook for about 3-4 minutes or to package directions.
  • Once the tortellini is cooked, add the heavy cream, parmesan, lemon juice, remaining butter, and a pinch of salt. The broth should start to thicken slightly.
  • Transfer to serving bowls and top with some fresh dill, chives, and lemon zest.

Similar Recipes

Coconut Basil Soup Winter Minestrone Soup creamy tomato risotto creamy eggplant pasta with walnuts Sweet Potato and Fennel Soup Roasted Halibut with Fennel and Potatoes

Categories: Italian Tags: asparagus, cheese, Dinner, herbs, Italian, leek, Lunch, Mediterranean, pacific northwest, Parmesan, Pasta, sping, spring time, spring vegetables, tortellini, Vegetables, Vegetarian

Previous Post: « Smoked Salmon Caesar Salad
Next Post: Cod with Lemon Caper Sauce »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Max Cozzi, the photographer and food writer behind Redwood Kitchen.
Max

Welcome to Redwood Kitchen! My recipes focus on fresh ingredients and scratch cooking. Read more about Redwood Kitchen here.

More Recipes

tahini kale salad with roasted honey pecans

tahini kale salad with honey roasted pecans

This tahini kale salad uses a creamy tahini-based dressing, honey roasted pecans, raisins, and apple slices to layer pops of sweetness into a normally bitter salad. Give this simple recipe a try and i’m sure it will quickly become one of your favorite kale salads!

Read More

penne alla salmone

Penne alla salmone (penne with smoked salmon) is a simple dish that turns a basic cream sauce and smoked salmon into a luxurious pasta.

Read More

pan seared rockfish with wild rice

Wild rice and mushrooms is already a classic dish but the additional of pan seared rockfish makes this a something special.

Read More

pesto crusted salmon

pesto crusted salmon

Pesto crusted salmon is a simple and delicious way to prepare salmon. Just mix with pesto with breadcrumbs and bake on top of salmon.

Read More

Get recipes delivered right to your inbox. No spam.

Footer

Get recipes delivered right to your inbox. No spam.



Follow us:

  • Email
  • Instagram
  • Pinterest

Privacy Policy

Copyright Max Cozzi Photography, LLC/Redwood Kitchen © 2023 ยท

 

Loading Comments...
 

    Share this ArticleLike this article? Email it to a friend!

    Email sent!