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
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.
Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain.
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.