Tortellini in Brodo with Lamb & Asparagus

If you want this soup to be heartier, add about 6 oz. white beans, soaked and then simmered until tender, about 90 minutes.

• 1/2 lb. asparagus (about 12 medium stalks) tough ends trimmed and sliced diagonally about 1-1/2 inches long
• 1/4 cup extra-virgin olive oil; more for drizzling
• 1 lb. boneless leg of lamb (or lamb sirloin chops), cut in 1/2-inch dice
• 1 medium onion, finely chopped
• 4 large cloves garlic, finely chopped
• 2 Tbs. finely chopped fresh rosemary leaves
• 3 Tbs. dry white wine
• 8 cups Beef & Chicken Broth
• 1 lb. small cheese tortellini or small ravioli
• Freshly grated pecorino cheese

Cook the asparagus in boiling salted water until tender, 5 to 7 minutes. Drain and set aside. In a large soup pot, heat the olive oil over high heat and brown the lamb on all sides, working in batches. Remove the lamb with a slotted spoon, turn the heat to medium high, and cook the onion, garlic, and rosemary until the onion is soft, about 4 minutes, stirring. Return the lamb to the pot, add the wine, and cook until the liquid is reduced by half, 2 to 3 minutes. Pour in the broth; simmer gently until reduced by one-third. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil and add the tortellini. Cook until al dente, following the package directions, and drain well. Add the pasta and asparagus to the broth; heat for a few minutes. Taste and add salt and pepper if needed. Serve immediately with pecorino cheese and a drizzle of olive oil, if you like.