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Tortellini in Marigold Broth_MidPage

Tortellini in Marigold Broth

Dry marigold flowers add a tangy sharpness to this tortellini in marigold broth, so we soften it with butter and cream.
4.70 from 10 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 629kcal

Equipment

Ingredients

Marigold Broth:

  • ¼ cup dry marigold petals
  • 2 teaspoons extra virgin olive oil
  • 2 shallots peeled and quartered
  • 5 cloves garlic peeled and crushed
  • 1 lemon cut into thick rounds
  • ½ cup white wine
  • 5 cups chicken stock
  • Salt and pepper to taste
  • Sugar if needed
  • 4 tablespoons butter
  • ⅓ cup heavy cream

For Serving:

  • 12 ounces fresh tortellini
  • 1 pound asparagus trimmed and cut into thirds
  • Extra virgin olive oil optional
  • A pinch of marigold petals optional

Instructions

Start the Marigold Broth:

  • Rinse the marigold petals under cold water for 1 minute in a fine-mesh sieve. Set aside.
  • Heat the extra virgin olive oil in a wide pot over medium heat. Add the shallot and cook for 2-3 minutes. Add the crushed garlic and lemon. Cook for 3-4 minutes or until fragrant.
  • Pour the white wine into the pot. Add the stock and the marigold petals. Bring to a boil and then reduce heat and simmer, uncovered, for 30 minutes. Season with salt, pepper, and sugar (if necessary).

Strain the Marigold Broth:

  • Pour the broth into a bowl through a fine-mesh sieve and discard the solids. Wipe out the pot and return it to the stove.

Cook the Tortellini:

  • Bring a large pot of salted water to a boil and cook the tortellini for 4-5 minutes until al dente. Drain and set aside.

Finish the Marigold Broth:

  • Melt the butter in the wide pot over medium heat. Once melted and frothy, add the strained broth. Taste and season to your preferences. If the broth seems like it has too much bite, add another half cup or so of water to cut down on the tanginess.
  • Bring the broth to a boil and reduce heat. Stir in the cream and cook for 5 minutes until thickened slightly.
  • Add the asparagus and cook for 3-5 minutes or until bright green and tender-crisp. Add the cooked tortellini and turn off the heat.

To Serve:

  • Ladle the tortellini in marigold broth into bowls. Garnish with extra virgin olive oil and a pinch of marigold petals, if desired. Enjoy!

Nutrition

Calories: 629kcal | Carbohydrates: 59g | Protein: 24g | Fat: 32g | Sodium: 912mg | Fiber: 7g | Sugar: 11g | Vitamin C: 23mg
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