Tortellini and Swiss Chard in Parmesan Broth
 
 
This soup may be a labor of love, but it's worth it for the rich flavor of tortellini and swiss chard in a to die for parmesan broth.
Yield: 4 servings
Ingredients
For the broth
  • 2 tbsp olive oil
  • 1 onion, peeled and quartered
  • 1 head of garlic, halved crosswise
  • 1 bay leaf
  • 3-4 parsley sprigs
  • 1 tsp black peppercorns
  • 1 cup dry white wine
  • 1 lb parmesan rinds
For the soup
  • 20 oz tortellini
  • 2 large bunches swiss chard, leaves thinly sliced
  • 1 tsp red pepper flakes
Instructions
  1. To make the broth, combine the olive oil, onion, garlic, bay leaf, parsley, black peppercorns, and parmesan rinds in a large pot filled with 8 cups of water. Bring to a boil. Lower to a simmer cook for 2 hours, or until reduced by half. Drain broth into a large bowl. Season to taste with salt and black pepper.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain.
  3. When the broth is done cooking and drained, return it to its original pot and bring it back to a simmer. Stir in the swiss chard and tortellini, cooking until the chard is wilted, about 2-3 minutes. Serve warm, topped with a sprinkling of red pepper flakes.
Notes
Parmesan Broth adapted from Bon Appetit
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/02/tortellini-and-swiss-chard-in-parmesan-broth.html