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Tortellini in Parmesan Brodo
Servings
6
Prep Time
10 minutes
Cook Time
90 minutes
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
- As seen on: Giada's Holiday Handbook, Episode 7. Christmas at Giada's.
- 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
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 18 grams
- Protein
- 31 grams
- Fat
- 22 grams
- Saturated Fat
- 12 grams
- Cholestrol
- 57 milligrams
- Sodium
- 1119 milligrams
- Fiber
- 4 grams
- Sugar
- 4 grams
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