Servings: 4 to 6
In this hearty take on tortellini en brodo, a piece of Parmigiano rind lends its savory flavor to the broth and complements the earthy sweetness of the greens. You can enhance the effect with a sprinkle of Parmigiano on top.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
AH-MAZING!I make this soup EVERY WEEK as a back-up meal in case I decide not to cook dinner in the evening. It is DELICIOUS!!!It's super easy to make and it keeps very well.
Recipe is delicious and easy.
Very good, and super fast. Only thing is that really should have more chicken broth. I added an extra cup of waterand some sherry, and there was still really not even close to enough broth. Otherwise great, and chard is a nice substitute for broccoli leaves, hard to find at the moment.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?