Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Cut the carrot and celery into thin strips (or small dice) and the leek into thin rounds, washing out any grit between the layers.
- In a large pot over medium heat, warm the olive oil and sweat the vegetables for 5 minutes until soft but not coloured.
- Add the chicken stock and 500 ml of water, bring to the boil, cover and simmer for 15 minutes.
- Add the capeletti (tortellini) and cook at a gentle boil for the packet time (3 to 4 minutes if fresh, 12 to 15 if dried) until tender. Taste and season with salt and pepper (ready-made stock is already salty).
- Serve in deep plates with freshly grated parmesan and chopped parsley on top.
Shopping tip
Brazilian capeletti are the fresh meat tortellini in the chilled aisle (Continente, Pingo Doce, Auchan); dried ones work too, with 12 to 15 minutes' cooking. Homemade chicken stock tastes better than a carton.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.