When I started making this recipe I had no idea what I would use the broth for. I figured it would probably be so delicious I would just eat it on its own with a few pieces of additional vegetables added. I also had a bee in my bonnet about making dumplings and then while making them it occurred to me that this broth would be the perfect liquid to poach them in and and serve them with, and it was. I’m currently in Italy in the Emilia-Romagna area and where tortellini in brodo (in broth) is one of their signature dishes so it all kind of felt ‘meant to be’.