Three-Cheese Tortellini in Parmesan Broth

By SMorrissey

Ingredients

• For the broth:
• 1 pound prepared tortellini
• 8 cups chicken or vegetable stock, preferably homemade
• 2 Parmesan cheese rinds (1"x3"x1/4" each or equivalent size and thickness)
• 4 garlic cloves, smashed
• 1 bay leaf
• 1/4 cup chopped parsley, to garnish

Details

Servings 1
Adapted from thekitchn.com

Preparation

Step 1

To make the broth, bring the stock to a rapid boil in a 4-quart pot or larger. Add the cheese rinds, garlic cloves, and bay leaf. Reduce the heat and simmer for 30 minutes. Pour the broth through a strainer into a large bowl to remove the solids and then return the strained broth to the pot.

Set the broth over medium-high heat and bring to a low boil. Lower the tortellini into the broth a few at a time. Cook for 5 minutes, stirring occasionally, until all the tortellini are floating on top of the broth. Scoop them out of the broth with a slotted spoon and divide between serving bowls. Pour a few ladles of broth into each bowl and top with a sprinkle of parsley. Serve immediately.