Parmesan Broth with Tortellini

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This unusual but light recipe is inspired by the leftover bits from Maggie’s perfect cheese plate. Instead of throwing out a perfectly good rind, use it to impart distinctive flavor to a clean tortellini broth. For more cheesy leftovers, check out Blue Cheese Baked Potatoes, Jam and Cheese Crepes, and Bake-and-Broil Pasta. -Amy

Parmesan Broth with Tortellini

Make a from-scratch chicken stock (or defrost a pint from the freezer) and toss in the rind from a wedge of good Parmesan to further salt and flavor it up. (Or make an entirely cheesy broth.) Yank out the rind before tossing in some quick-cooking fresh tortellini.

Serve in a deep bowl with more grated cheese on top.

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Photos courtesy of Heidi/White Loft Photography and food styling by Catrine Kelty.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.

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