Tortellini in Parmesan Brodo

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  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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 


  1. 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.
  2. 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.