| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound Parmesan rinds
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 head garlic, halved across the equator
- 1 onion, halved
- 4 sprigs fresh oregano
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt, plus for pasta water
- 1 pound spinach pasta tortellini (spinach pasta filled with cheese)
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. Strain into a clean saucepan and keep warm over low heat.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the tortellini and cook for 2 minutes less than the package instructions, about 4 minutes. Drain well, then add the tortellini to the broth to finish cooking. Stir in the parsley and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 403 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 31 g |
| Cholesterol | 57 mg |
| Sodium | 1268 mg |
Reviews
Wish this was a video.
I’ve made this multiple times. It’s a staple in my home. Easy and delicious. I wouldn’t change a thing.
basunka
This brodo was amazing. We made it for the first course for Christmas Dinner and it was more than worthy. Such a strong flavor but relatively light soup. This will now be a Christmas tradition. The clean-up isn’t super easy but it’s worth it.
I made this on a chilly spring day and it was delicious. Great flavor, light yet filling. A unique soup I plan on making again. I was left with a messy pan but hot water cleaned it up with no problem.
This was pretty good. Very quick prep. I did add a bit of chicken bouillon for more flavor. But the reason for the 3 stars? The cleanup! The rinds melt into a gooey mess. I’m on my fourth soaking and will need to scrub the pot again. And the stirring spoon. An anything that came in contact with it before the straining. Maybe put the rinds in cheesecloth?