Tortellini in Broth – I Heart Vegetables

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This cozy tortellini cooks in a broth made with garlic, Parmesan rinds, and vegetable stock for a light, flavorful soup that’s comforting, simple, and perfect for chilly nights.

When I saw this recipe from America’s Test Kitchen, I was skeptical that such a simple recipe could have much flavor. But I have to admit, I was wrong. This tortellini in broth is the kind of simple, comforting meal that is cozy and flavorful, but made with just a handful of ingredients. Tender cheese-filled tortellini cook in a garlicky, Parmesan-infused broth that’s rich and savory, perfect for chilly nights or when you just want something soothing.

Tortellini in Broth Tortellini in Broth

Ingredients & Substitutions

  • Olive oil: This forms the base of the broth’s flavor. Use good-quality extra-virgin olive oil if you can.
  • Red pepper flakes: Adds a gentle heat. You can reduce or skip if you’re sensitive to spice.
  • Garlic: Fresh minced garlic gives the broth bold, savory flavor.
  • Vegetable stock: Use a flavorful broth since it’s the main body of the soup. I like the Better than Boullion vegetable base.
  • Parmesan cheese rinds: These slowly melt and infuse the broth with a rich and salty umami flavor. If you don’t have rinds, you can add a small handful of grated Parmesan at the end instead (flavor will be a bit lighter).
  • Salt: Start small; the Parmesan rinds add saltiness as they simmer.
  • Tortellini: Cheese tortellini are classic here, but spinach or mushroom tortellini would be delicious too.

What is a Parmesan Rind?

A Parmesan rind is the hard outer edge of a wedge of Parmigiano‑Reggiano (or similar Parmesan-style cheese). It forms naturally as the cheese ages and dries on the outside. It’s too tough to grate, but it’s packed with deep, savory flavor that infuses the broth. Any time I finish a wedge of Parmesan, I pop the rind in the freezer. That way, I always have some on hand for soups like this one!

How to Make Tortellini in Broth

In a large pot, heat olive oil over medium heat. Add red pepper flakes and garlic. Add the vegetable stock and Parmesan rinds. Bring to a boil, then reduce to a simmer.
Simmer uncovered for 30 minutes.
Bring broth back to a gentle boil. Add tortellini and cook according to package directions until tender.
Top with additional Parmesan and parsley, if desired.

Frequently Asked Questions

  • Can I make the broth ahead of time? Yes! The broth can be made up to 2 days in advance and stored in the fridge. Just reheat and cook the tortellini right before serving.
  • Can I freeze this soup? Freeze the broth on its own. Cooked tortellini can get mushy after freezing, so it’s best to add fresh tortellini when reheating.
  • What can I add to make it more filling? Try stirring in a handful of spinach, kale, or white beans during the last few minutes of cooking.

Other Cozy Soup Recipes

Looking for other soup recipes that will warm you up? Try my vegan pastina soup, vegetarian tortellini soup, or my chickpea noodle soup!

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Description

This cozy tortellini cooks in a broth made with garlic, Parmesan rinds, and vegetable stock for a light, flavorful soup that’s comforting, simple, and perfect for chilly nights.

  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 Parmesan cheese rinds (about 1″x3″x1/4″ each)
  • 1 lb tortellini
  • Salt to taste, if needed
  1. In a large pot, heat olive oil over medium heat. Add red pepper flakes and garlic. Sauté for one minute until fragrant.
  2. Add the vegetable broth and Parmesan rinds. Bring to a boil, then reduce to a simmer.
  3. Simmer uncovered for 15 minutes.
  4. Bring broth back to a gentle boil. Add tortellini and cook according to package directions (usually 2-3 minutes) until tender. Discard Parmesan rinds, and add additional salt to taste, only if needed.