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Tortellini in Parmigiano Brodo

Difficulty Level: Easy

Total Time: 2 hours

Serving Size: 4-6 servings


  • 1 lb. meat or cheese-filled tortellini

  • 8 cups water

  • 1 garlic bulb, halved

  • 1 yellow onion, halved

  • 1 lb. Parmigiano Reggiano rinds

  • 2 carrots, chopped

  • 5 sprigs fresh thyme

  • 2 sprigs fresh Rosemary

  • 1 bay leaf

  • Salt to taste


Parmigiano Brodo:

  1. In a large stock pot, add the garlic, onion, Parmigiano rinds, carrot, thyme, rosemary, bay leaf and 8 cups of water.

  2. Bring to a boil and simmer over low heat for about 1.5 hours until the brodo is full of rich Parmigiano flavor. Stir occasionally so that the cheese does not stick to the bottom of the pot. Add salt to taste.

  3. Strain the brodo over a bowl using a fine mesh strainer. Cover and set aside until ready to use.

Time Saving Tip: The brodo can be made ahead and stored in the refrigerator for 2-3 days or stored in the freezer for up to 2 months.


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