Tortellini In Brodo Rosso

1. 1

   In a Dutch oven, heat the olive oil over medium-low heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft and translucent. Sprinkle with the sugar, stir and turn the heat to very low. Continue to cook, stirring often, until the onion is caramelized, about 20 minutes more. Add the red wine and cook until reduced by about half. Add the stock and bring to a boil. Turn down the heat, add the tortellini and simmer until just tender, 7 to 10 minutes. Taste and adjust seasonings.

2. 2

   Ladle into flat soup bowls and sprinkle with the green onion. Pass the parmigiana reggiano cheese with a grater for each person to add his own. Serves 6 as a first course, or 4 as a main course.

* Per serving · 4 servings · Values may vary.