Tortellini in Parmesan Brodo

Tortellini in Parmesan Brodo
  • Yield: 4 servings
  • Ease of cooking: Easy
    Method of cooking: Simmering
  • Prep time: 20 minutes
    Cooking time: 1 hour 30 minutes


  • 454 grams 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
  • 454 grams 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.
Recipe courtesy of Giada De Laurentiis.