Prep Time
10 min
Cook Time
1h 30 min
Yields
4 servings
Spinach and pasta tortellini are served in a warm herbed vegetable and chicken broth.
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ingredients
1
lb(s) Parmesan rinds
1
carrot, peeled and chopped
1
stalk celery, chopped
1
head garlic, halved across equator
1
onion, halved
4
sprigs fresh oregano
2
sprigs fresh thyme
1
bay leaf
1
tsp salt, plus for pasta water
1
lb(s) spinach pasta tortellini (spinach pasta filled with cheese)
2
Tbsp chopped fresh flat-leaf parsley
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directions
Step 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.
Step 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.