In Italy, this soup is called ‘tortellini en brodo’; the pasta absorbs the flavour of the broth to become a hearty supper.
2 carrots roughly chopped
2 celery roughly chopped
1 onion roughly chopped
3 litres of water
Place the chicken pieces and roughly chopped vegetables into a deep saucepan, cover with cold water and bring to the boil.
Once boiling, reduce the heat, skim away any excess fat that settles on the top of the liquid, partially cover and allow to simmer for at least 3 hours.
After 3 hours, take the pot off the heat and remove the meat and vegetables.
Strain the stock through a fine sieve into a bowl and allow it to cool.
Return the chicken stock to the heat and once boiling add the Giovanni Rana Simply Italian Rich Bolognese Tortelloni"to cook for 1 min.
Serve with shavings of Parmigiano Reggiano.