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.
Tortellini and Swiss Chard in Parmesan Broth

Can I just tell you that the only time I ventured out of my apartment this past weekend was

(a) under duress

(b) with far not enough layers because NONE OF MY LAYERS FIT. Not even the spandex. Sigh.

(c) for a birthing class!! AKA the only reason you could get me to go out in “feels like subzero weather”…

…because if there’s one thing I love talking about ad nauseum it’s pregnancy and birth stories and how to avoid getting drugged up at a hospital where the epidural rate is 95%.

It’s me against the odds, people. But REALLY.

Tortellini and Swiss Chard in Parmesan Broth

Basically, what I’m trying to say is that it was a curl up with a bowl of soup and a box of macarons kinda weekend.


I expect (unfortunately) that we have a few more of those left in this winter, so you still have time to cozy up to this parmesan broth, fill it with your favorite noodle and leafy green, and call it dinner.

Or just slurp it straight from the pot because it’s kind of the richest, most silky smooth broth I’ve ever encountered in all of my days. You’re going to want to make it it’s own food group. I say go for it.

Tortellini and Swiss Chard in Parmesan Broth

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
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
  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.
Parmesan Broth adapted from Bon Appetit
Nutrition Information
Serving size: 1 bowl


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39 Responses to Tortellini and Swiss Chard in Parmesan Broth

  1. I’m so into this parmesan broth. I’m eating this with a ladle!

  2. The perfect plate for subzero weather, am I right?!?

  3. Yeah, from the looks of this, I’d be going straight from them pot because it looks TO DIE FOR! I might be okay with some more lame weather if I can cuddle up in my blanket and this deliciousness! 🙂

  4. Looks like the ultimate comfort food! Seeing as it’s too cold to go out anyway, i’ll stay in and make a bowl of this!

  5. A bowl of this would have made my freezing cold weekend so much better!

  6. Pasta bowls are the BEST for freezing cold nights. I hope everything is going well with your baby on the way! 🙂

  7. Erica says:

    Looks incredible Joanne! And I have so much admiration for you – pregnancy and medical school and this blog!? YOU ARE SUPER WOMAN!

  8. Sues says:

    Parmesan broth?? I die. But then come back to life so I can eat more of this. Perfect for the freezing cold weather, but I’m pretty sure I’d crave this all summer long, too!

  9. While we don’t have the freezing weather here in Florida, I’d gladly slurp up a bowl of that goodness.

  10. You have me at parmesan broth! This must be very delicious.

  11. umm, parmesan broth?!? sign me up! and sorry about that hospital situation… 95% epidural rate? i don’t know the rate at my hospital, but we have nitrous oxide available which is what i hope to use if anything. here’s hoping!!

  12. Summer says:

    This looks so good and yummy ?

  13. You can eat two bowls, right? One for you and one for the sweet baby! Try and stay warm.

  14. My kids were in shorts yesterday!! Crazy CA. But, you’ll be happy to know that it’s cold and raining again today. This soup would be perfect for dinner tonight!

  15. Katrina says:

    Oh girl, that broth!! <3 Love this idea!

  16. Caroline says:

    Joanne! How funny that we did something so similar! I love your version…that longer cooking time for the broth must create such a deep Parmesan flavor! I’m making it your way next time! And yup…this frigid cold weather stinks…hope you are feeling great…super excited for you!

  17. Christina says:

    Parmesan Broth…. YASSSS!

  18. Pam says:

    Cold weather makes me want to stay home by the fire with a big bowl of this soup!

  19. Parmesan broth is savory delicious heaven! Love the tortellini and the chard, too 🙂 Pinning!

  20. Kate says:

    There’s part of me that wants to rebel against eating anything so white in the wintertime, but it’s hard to resist a warm soup!

  21. Heather says:

    Sounds amazing! I really need to branch out when it comes to broths.

  22. Yum! We love adding Parmesan rinds into our stews and soups. Soup with chard, tortellini, and rinds has to be good! Delish!

  23. Sounds like you want a natural birth. Have you considered adding a doula to your birth team? As you know, lots of evidence to suggest they help make births faster!

  24. This looks delicious! Perfect on a really cold day 🙂

  25. Don’t have to twist my arm to stay in and eat this lovely brothy soup!

  26. Lynnette says:

    Ah! This tortellini goodness is too much! Looks so yummy. My chicken and salad meal is looking so inadequate for dinner now. And that broth sounds so amazing.

  27. Yes! Parmesan broth is like the best thing that ever happened to me. It’s sad to think about how many years worth of rinds I threw away in the old days. Oh well. This soup looks perfectly cozy and an excellent reason to stay inside. It’s brutal out there! Stay warm, friend!

  28. mira says:

    Love this parm broth, mouthwatering! Hope it finally warms up, it’s been freezing here, too! Congrats on your pregnancy (sorry I’m so late)!

  29. I’d love a bowl of this right now! Pure comfort. Have a great weekend!

  30. karen says:

    Joanne – if you can run a half-marathon, you can give birth drug-free, trust me!!! Been there, done that, and you can do it, too. Good luck!

  31. Kelly says:

    It’s been SO cold here too and soup is all I’ve been craving. This looks SO comforting and delicious! Love the parm broth <3

  32. Sarah says:

    Yum! Tortellini are possibly my favorite type of pasta – the shape, and also especially if they are filled. PS the eat-soup-on-the-weekend and indulge-in-macaroons over the weekend sounds like the perfect weekend to me.

  33. I am in love with everything about this recipe. Your tortellini looks perfect and Parmesan Broth sounds like the best thing ever!

  34. Zainab says:

    Oieee, birth classes are interesting! The people are yeah…with lots of stories. Hope the soup warmed you and the Bebe up 🙂

  35. Pasta + Parmesan – so good and comforting!

  36. Trisha says:

    This sounds so healing and delicious, and definitely worth the effort! I don’t blame you in not wanting to leave the house in these frigid temperatures. Also, I can’t believe you went to a birthing class! That baby is coming so soon!

  37. You aren’t kidding – that broth sounds incredible! I’ve been craving nothing but foods like this lately, also in an effort to stay warm, lol!

  38. Sounds like my kinda weekend 😉 I’m obsessed with this dish. I’ve never had tortellini – what? Must fix that soon!

  39. Perfect, perfect comfort food! I’m sure the class was worth exiting the warm confines of your apartment!

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