Parmesan Broth with Tortellini

by Maggie Battista on January 1, 2014

in Cheese, Featured, Soups

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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 discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.


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