Tortellini Soup

By Kitchen Boss: Buddy Valastro

INGREDIENTS

2	pounds cross-cut flanken short ribs, cut into single rib portions
3	beef bouillon cubes
1	small onion, diced
1‑1/2	cups 'baby' carrots, sliced into circles
3	stalks celery, diced
3	pressed cloves garlic
1	medium Idaho potato, peeled and diced
2	vine-ripe tomatoes, diced
Black pepper
1	9 ounce package refrigerated prepared cheese tortellini (or 2 heaping cups)
2	Tablespoons parsley, chopped
Grated pecorino for serving

PREPARATION:

1. Place the meat in a deep pot and cover with cold water. Bring to a boil, then simmer until meat is tender, skimming impurities from the top as needed. Pull the meat out and set aside until cool enough to handle. When cool enough, remove from bones and cut or pull apart into bite-sized pieces. Build the soup in the remaining beef liquid.
2. Add 2-3 cups of water to the beef broth and bring to a simmer. Add 3 bouillon cubes to the soup. Add the reserved meat, onion, carrots, celery, garlic, potato, tomato, and some grindings of pepper. Simmer until all is tender, about 45 minutes. Add the tortellini and cook until done per package instructions. Stir in parsley. Serve topped with grated cheese.