Tuesday 18 March
The chicken broth from last Saturday, which has provided spoonfuls of richness for our various meals since then, needed to be used up. So we sautéed some finely chopped onion, celery, and carrot in a pot, poured in the broth, and simmered to get all the vegetable flavors.
When the soup was ready, we boiled a package of Co-op spinach and cheese tortellini in it. Okay, it's not a patch on tortellini from our favorite Roman pasta all'uovo place (Casoli, on Viale dei Quattro Venti), but it did the trick.