A Spontaneous 'Tortellini en Brodo'

My take on this today became: Ravioli en Brodo...brodo is Italian for broth. 

So far today, I've watched some YouTube food videos as well as the annual CBS Sunday Morning 'Food Edition' show, so I'm not sure who gets credit for this idea. It showed a tortellini shop in Florence, Italy that served only Tortellini en Brodo, which means broth in Italian.

Well, I was hungry!  I knew I had frozen mushroom truffle mini raviolis, and a quart of homemade chicken bone broth, so decided that's what I'd make for breakfast. 2 BIG servings, so maybe it'll be breakfast today as well as an early dinner.  Or breakfast tomorrow?

Bring the broth to a simmer.  Now, at this point, you'd just add the tortellini, simmer another 7 minutes and serve.  Well, you know me. . .While the broth was simmering I checked the fridge. Half a medium purple onion and a left over piece of green pepper. I sautéed those in EVOO, then noticed the last of the 3 tomatoes I blanched-chilled a couple days ago to make them easier to peel. That needs to be used! Then, putting things away, I saw my container of baby kale! A big handful of that chopped - and into the pot! A little of this pepper seasoning, some coarse Celtic sea salt and 1t crushed cilantro that I dried the other day is just right for this!

Bring the broth and vegetables to a simmer, then add the ravioli. Simmer until al dente, remove from the heat, cover and let stand 5-10 minutes before gently stirring and labeling into big, hearty soup bowls.  Top with a sprinkle of fresh grated Parmesan. . .ohhhh. . .my this was really good Any day I wake up knowing I'll be cooking, is a happy day for me! I usually start with an idea, but by the end, I'm often amazed at how much that idea evolved!  Be flexible, look for ingredients that want to join the others in your soup pot.

Be Bold-Be Creative! . .Lin