If you look in Wikipedia, you will find that tortellini is a variety of ring-shaped pasta, typically stuffed with a mixture of meat (pork loin, prosciutto crudo, mortadella) and parmesan cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, with cream, or sometimes with a ragù.
And if you google for broccolini and look into wikipedia again, you will find that broccolini is a green vegetable resembling broccoli, is actually a natural hybrid of the cabbage family Brassica oleracea, and a cross between broccoli and Chinese Kale. It was developed by the Sakata Seed Company of Yokohama, Japan. Generally, broccolini has a sweeter flavor than broccoli.
So begin the meeting of these two wonderful ingredients that are residing in my little refrigerator. And I happily join them in a delicious union!
My kids enjoyed their tortellini with this parmesan flavored broth, and I added some meatballs and broccolini to the following recipe.
1 (1/3-lb) piece Parmigiano-Reggiano with (roughly 3- by 3-inch) rind
6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley, tied together
1 tablespoon extra-virgin olive oil
1 cup tortellini (24 to 36)
6-8 oz of washed and trimmed broccoliniCut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
Add tortellini and simmer, partially covered, until al dente, about 8 minutes. Add broccoliniand simmer, uncovered, 1-2 minute. Divide among 4 soup plates. Add shaved or grated parmesan cheese as topping if desired.
Makes 4 first-course servings.
Recipe adapted from Gourmet
Note: I'm a cheese fan, and I enjoyed this broth, but you may want to omit the parmesan rind in the broth if you don't care for it. This makes a tasty lunch weeknight meal.