5:30 Challenge / 5 ingredients / 30 minutes

I recently saw an ad announcing that Swanson's was adding a milder chicken stock to its line of ubiquitous broths. I admit I use chicken broth by the gallon, for everything from soups and sauces to a substitute for water for added flavor when cooking rice.
I began to think of different ways to use broth and remembered the popular classic Italian dish Tortellini in Brodo. In this dish, tortellini is served in a shallow amount of flavored broth. It's kind of an Italian version of won-ton soup, but with less liquid and more pasta.
Sauteing garlic and pancetta, Italian rolled bacon, infuses the broth with richer flavor. Wilted spinach adds another textural element.

I find that dry Barilla brand tortellini sold in 13-ounce bags cook up tender and flavorful in a jiffy. They come in several varieties and are sold in the pasta aisle. -- Jeanne Besser