Beef Broth Soup with Tortellini

Bone Broth Soup and Parmesan Risotto from leftovers

We were celebrating my son Brad’s recent engagement and decided to dine at Dorona a nice restaurant in Naples. My son was treating us and suggested we order the Bone in Chateaubriand for four. This was an excellent choice and we all enjoyed this delicious meal as well as the special celebration. We pretty much ate most of the meat, when afterwards the waiter came around and asked if we wanted the bones. Being the non-wasteful person that I am, I immediately replied yes. The bones were huge and still full of a good amount of meat.

I decided to make a rich bone broth. The seasoning that the meat was prepared with originally will richen the flavor of the soup. I trimmed the bones of the excess meat and reserved that meat for when my soup was done. Next, I added the bones to my soup pan, covering them with just enough water to cover the bones. Then I added my seasonings and the rest of the ingredients below. Afterwards I let it simmer for several hours on the stove.

Ingredients:

• Beef Bones
• 1 celery stalk cut up
• 2 carrots cut up
• 1 medium onion chopped
• 1 tablespoon Fresh parsley
• 1 clove of garlic
• A few sprigs of fresh thyme
• Dash of oregano
• one small tomato diced
• 1 tablespoon fresh Basil Chopped
• Salt and pepper
• 2 boxes of Pacific Beef Broth

Later you will add

• The reserved meat
• 2 cups fresh spinach
• 1 12oz. package of frozen tortellini

Steps:

• Place all the ingredients into your soup pan
• Cover with broth to the top of the bones (add a small amount of water if bones are still exposed)
• Add seasonings and herbs
• Let simmer for Several Hours on low
• Remove Bones
• Place strainer over a bowl and put beef bones inside. Let the bones drain and cool a few minutes
• Trim meat off bones and add meat and drained broth back into soup pot
• skim off excess fat from top of pot with a spoon
• bring broth to a boil and add Frozen Cheese Tortellini
• Once Tortellini floats add your spinach
• Enjoy!

How I make broth soup

After the soup simmered on the stove for about 4-5 hours, I let it cool. Then I placed the entire pan of soup in the refrigerator. I did so because I wanted the flavor in the bones to continue soaking in the soup, and because I didn’t have time to make the soup. If soup tastes a little watery add beef bouillon. The next day I placed the pan on back the stove and heated until warm. Now the soup was ready to strain.

First, I took the bones out and let them strain in a bowl for a few minutes. After the liquid from the bones had drained, I discarded the bones. Then I poured the rest of the broth through a strainer. I add a few of the carrots back in to the soup broth and then poured the entire bowl of broth back into my soup pan. Now I added that meat that I had trimmed off the bones earlier. I brought my bone broth back to a boil and then added a package of frozen cheese tortellini. After the tortellini floated on top, I added a handful of fresh spinach. The spinach takes just a few seconds to wilt. Now your soup is ready to enjoy.

Since I had a lot of bones, I had reserved some of the broth for future use before I put the tortellini and the spinach in the soup pan. When making this soup you just cover your left over beef bones with water, how much broth you have will vary depending on how many bones you use.

The extra broth was later used to make a creamy Parmesan risotto with peas. I’m pleased to say that we enjoyed every bit of that Bone in Chateaubriand!