Here in Texas it has been raining for the last couple of days. The temperature has also dropped a bit. Although it hasn’t yet officially begun, you can already feel Fall in the air.

On days like this, there is nothing better to serve than a nice, hot bowl of soup, don’t you think?!

This kind of weather reminds me of that in Southern Brazil, a region whose cuisine has been considerably influenced by Italian immigrants. So I decided to recreate a delicious soup that I had the pleasure of enjoying when I traveled to the South of my country (Rio Grande do Sul State) a few years ago.

It’s hearty, comforting, and a complete meal in and of itself.

Enjoy!

xx

Tortellini Soup

(Capelete in Broth)

Serves 4

Segment: Brazilian Cuisine

Ingredients:

2 tablespoons olive oil (not extra-virgin)

1/2 medium white onion, small diced

1 large skinless and boneless chicken breast, cubed

Salt and ground white pepper to taste

1/2 cup white wine

3.2 quarts (about 3 liters) chicken broth

1 bay leaf

7 oz (200 g) tortellini , uncooked **

1 large tomato (peeled, deseeded, and small diced)

1/4 cup Italian parsley, chopped

** To a gluten-free version, use a gluten-free pasta.

Directions:

Season the chicken breast with salt and pepper to taste. Reserve.

In a medium pot over medium-high heat, heat the pan, add the olive oil, and sauté the onion for about 2 minutes. Add the seasoned cubed chicken and brown for about 5 minutes, stirring occasionally. Add the wine and let evaporate. Then, add the broth and the bay leaf, and bring to a boil. Add the tortellini and let cook for about 10 minutes or until become al dente. Remove from heat, add the tomato, and let rest for about 3 minutes. Add the parsley and serve accompanied by garlic bread. Enjoy!

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Revenue in Portuguese:

Capelete in Broth

Serve 4 people

Ingredients:

2 tablespoons of oil or olive oil

1/2 medium white onion, dive

1 big breast of chicken without skin or bone, em cubes

Sal and pimenta moída to gosto

1/2 glass of white wine

3 liters of warm water

4 tablespoons of Knorr chicken stock powder or 2-3 cubes of chicken broth

1 folha of louro

200 g de capelete, uncooked

1 large tomato, chopped, peeled and seeded

1/4 cup of chopped parsley

WAY TO PREPARE:

Season chicken with salt and pepper and set aside. Separate, dissolve the chicken broth 3 liters of warm water and set aside.

In a medium saucepan, Heat the oil / olive oil and saute the onion over medium-high for about 2 minutes. Acrescente cubes of breast of chicken seasoned and saute for a few 5 minutes, stirring occasionally. Add the wine and let evaporate. Add chicken broth pre-dissolved in water and bay leaf. When levantar fervura, add capelete and cook for a few 10 minutes uncovered or until it is cooked to the tooth. Remove from heat, add the chopped tomatoes. Wait uns 3 minutes and add the parsley. Serve hot accompanied with garlic bread. Bon appetite!

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