500 g of stuffed pasta (or tortellini)
Broth
500 g of beef
One chicken breast
2 stalks of celery
2 medium carrots, cut in half
One medium onion, cut in half
One medium tomato, cut in half
Half a white part of an onion (shallot), finely chopped
6 liters of water
Salt, grated cheese, and parsley to taste
500 g of stuffed pasta (or tortellini)
Broth
500 g of beef
One chicken breast
2 stalks of celery
2 medium carrots, cut in half
One medium onion, cut in half
One medium tomato, cut in half
Half a white part of an onion (shallot), finely chopped
6 liters of water
Salt, grated cheese, and parsley to taste
Put all the broth ingredients into a pot and let it simmer with the lid on
Cook for two hours
While cooking, remove any scum that forms on the surface with a skimmer
Turn off the heat and separate the solids
Strain the broth through a fine-mesh sieve and return it to the pot
Bring to a boil again and add the pasta
Cook until the pasta is tender and serve with cheese
