In this Post: Tortellini in Parmesan Broth

Tortellini en Brodo – or, tortellini in broth – is at once a comforting bowl of soup and an interesting and somewhat different way to enjoy pasta. This is undoubtedly a universally pleasing recipe, beloved by people of all ages, and I think it’s the absolute perfect thing to enjoy this time ofyear (at least where I live).

I’m staring out the windows that wrap around the little nook off our kitchen where I work, and the world outside is covered in a fluffy white blanket of snow in all directions. The branches are bowing just a little, sagging under the weight, and the smoke rising from my neighbor’s chimney looks pink against the pale blue sky. Pretty winter days are some of the best days, magical almost, so long as you’re ready to take them on, and I believe that this recipe is the perfect complement to winter’s icy frosting. Hearty and light at the same time, all you really need is maybe some crusty bread to dip into the flavorful parmesan broth. That’s it. Simplicity at its finest.

This recipe is a wonderful way to use up the scraps, odds, and ends that you collect as you work your way through fall and winter produce; onion skins, carrot tops, leafy celery greens, and most importantly in this application – the rinds from wedges of parmesan cheese. Saving cheese rinds, and freezing them until you need them, is a great way to ensure you’ve got a fantastic flavor weapon in your back pocket at all times. I add parmesan rinds to almost all of my red sauces and soups (when I have them available), and here, they go to work on the silky, golden vegetable broth that provides the final resting place for some simple tortellini. Making your own stocks/broths is truly one of this easiest things a home cook can do and it reaps rewards over and over again.

I don’t always make my own broths (you have to keep it real, right?) but when I think to or have the chance, I like to whip up a big batch, divide it between some trusty freezer-safe containers and freeze it until I need it. I’m always so pleased with myself for doing so, and while you can get some pretty good store-bought stocks these days, they simply do not come close to matching the flavor of a homemade version. And in a recipe like this, where the broth is fully on display, it’s worth taking the extra few minutes to make.

Tortellini in Parmesan Broth

Recipe adapted from Giada De Laurentiis

Course Soup

Ingredients

1 carrot peeled and chopped
1 onion halved
1 head garlic halved across the equator
1 celery stalk chopped
4 fresh oregano sprigs
2 fresh thyme sprigs
1 bay leaf
1 lb parmesan rinds
1 tsp kosher salt plus more as needed
1 lb cheese tortellini
Chopped parsley for garnish/serving

Instructions

In a large saucepan, combine the carrot, onion, garlic, celery, oregano, thyme, bay leaf, cheese rinds, salt, and 8 cups of water. Place over medium heat and bring to a simmer. Reduce the heat to maintain your simmer and cook the broth gently for 1 hour and 15 minutes, stirring occasionally to prevent the cheese rinds from sticking to the bottom of the pan. Strain the broth into a clean pan and keep it warm over low heat. Discard the solids.
Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini for 2 minutes less than the package directions, about 4 minutes. Drain well and add to the broth to finish cooking them. Stir in the parsley and serve.

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