Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Broccoli Leaf Tortellini Soup

Scott Phillips

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.


  • 2 Tbs. unsalted butter
  • 1 small carrot, finely chopped
  • 1 small rib celery, finely chopped
  • 1/2 medium yellow onion, finely chopped
  • 2 thyme sprigs
  • 1 large clove garlic, smashed
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 quarts lower-salt chicken broth
  • 1 small Parmigiano-Reggiano rind (1×2 inches)
  • 9 oz. fresh cheese tortellini
  • 12 oz. broccoli leaves, stemmed and chopped (about 5-1/2 cups)
  • Freshly grated Parmigiano-Reggiano (optional)

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 30
  • Sodium (mg): 390
  • Carbohydrates (g): 29
  • Fiber (g): 2
  • Protein (g): 14


  • Melt the butter in a 5- to 6-quart pot. Add the carrot, celery, onion, thyme, garlic, bay leaf, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until lightly browned, about 5 minutes.
  • Add the broth and cheese rind; bring to a boil. Reduce the heat to a simmer and cook about 10 minutes to meld the flavors. Remove and discard the thyme, garlic, bay leaf, and rind.
  • Return the broth to a boil. Add the tortellini and broccoli leaves and cook until tender, about 7 minutes. Season to taste with salt and pepper. Serve sprinkled with the cheese, if using.


Rate or Review

Reviews (3 reviews)

  • AmberlovestoEAT | 01/04/2017

    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.

  • Marianm1 | 01/27/2016

    Recipe is delicious and easy.

  • user-3576035 | 02/21/2015

    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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial