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 Brodo)

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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Receita em Português:

Capelete in Brodo

Serve 4 pessoas

Ingredientes:

2 colheres de sopa de óleo ou azeite de oliva

1/2 cebola branca média, picada

1 peito grande de frango sem pele e sem osso, em cubos

Sal e pimenta moída a gosto

1/2 copo de vinho branco

3 litros de água morna

4 colheres de sopa de caldo de galinha Knorr em pó ou 2-3 cubos de caldo de galinha

1 folha de louro

200 g de capelete, não cozido

1 tomate grande picado, sem pele e sem sementes

1/4 xícara de chá de salsinha picada

Modo de Preparo:

Tempere o frango com sal e pimenta e reserve. Em separado, dissolva o caldo de galinha em 3 litros de água morna e reserve.

Numa panela média, aqueça o óleo/azeite e refogue a cebola em fogo médio-alto por uns 2 minutos. Acrescente os cubos de peito de frango temperados e refogue por uns 5 minutos, mexendo de vez em quando. Adicione o vinho e deixe evaporar. Acrescente o caldo de galinha pré-dissolvido em água e a folha de louro. Quando levantar fervura, adicione o capelete e deixe cozinhar por uns 10 minutos sem tampar ou até que esteja cozido ao dente. Retire do fogo, acrescente o tomate picado. Espere uns 3 minutos e acrescente a salsinha. Sirva quente acompanhado de pão de alho. Bom apetite!

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