u003cimg width=u002220u0022 height=u00221u0022 src=u0022UsersAndrewCottoAppDataLocalTempksohtml10280wps2.pngu0022u003eTortellini in Charred Onion u0026amp; Carrot Brodo

Ingredients

• 2 tablespoons olive oil
• 2 large yellow onions (10 ounces each), unpeeled, root end trimmed, cut into eighths
• 2 large carrots (4 ounces each), scrubbed, trimmed, and cut into 1-inch chunks
• 4 garlic cloves, unpeeled
• 6 cups water
• fine sea salt
• 2 9 ounce packages store-bought vegan tortellini, such as Kite Hill, or 1 recipe Ricotta Tortellini
• freshly ground black pepper, for serving (optional)
• Calabrian chile oil or other chile oil, for serving (optional)
• Parsley or cilantro leaves, for garnish

Instructions

1. 1

   In a Dutch oven or soup pot, heat the oil over medium-high heat until it shimmers (turn the vent on if you have one). Add the onions, cut-side down, along with the carrots and garlic, and cook undisturbed until blackened in spots, about 3 minutes.

2. 2

   Add the water, bring to a boil, reduce the heat to medium-low, cover, and cook until the carrots are soft, about 40 minutes.

3. 3

   Pour the broth through a sieve into a bowl (compost the solids).

4. 4

   Rinse the pot, return the broth to the pot, and stir in 2 teaspoons salt.

5. 5

   Taste and season with more salt as needed.

6. 6

   Turn the heat to medium-low and cover to keep warm.

7. 7

   Bring a large pot of salted water to a boil.

8. 8

   Add the tortellini and cook according to the package directions or following the instructions for Ricotta Tortellini until tender.

9. 9

   Drain.

10. 10

    Divide the tortellini among shallow serving bowls and pour the broth over them.

11. 11

    Grind pepper over each bowl, drizzle with some chile oil (if using), and garnish with parsley or cilantro.

12. 12

    Serve hot.