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Under 30 Minutes

Tortellini In Broth with Swiss Chard and Pecorino

Cooking the rind of a hard cheese in this brothy soup adds extra savory flavor.

  • Prep:
  • Total Time:
  • Servings: 4
Tortellini In Broth with Swiss Chard and Pecorino

Source: Everyday Food, December 2010


  • 3 1/2 cups low-sodium chicken broth
  • 2-inch piece Pecorino Romano rind (optional), plus 1/4 cup shaved cheese for serving
  • 1 package (8.8 ounces) cheese tortellini
  • 1 bunch Swiss chard, ribs and stems removed, cut into 1-inch pieces
  • Lemon wedges (optional), for serving


  1. In a medium pot, bring broth, rind (if using), and 3 cups water to a boil. Add tortellini and cook according to package instructions. During last minute of cooking, add chard and cook until tender. Remove rind; serve soup with shaved cheese and lemon wedges if desired.

Cook's Note

You can use spinach instead of the chard and Parmesan rather than the Pecorino Romano.

Reviews (2)

  • SPKorn 19 Jan, 2015

    I used 2 quarts homemade chicken stock, 20 oz bag of supermarket tortellini, and 1 bunch of Swiss Chard. Large stems removed. Cut into strips

    Before adding stock and tortellini, started with 1 sautéed onion and 2 diced carrots for color and flavor.

    Will make again.

    Considered but did not add a can of diced tomatoes to make more Italian.

    Tip: Swiss Chard cooks as quickly as spinach so add at the very end. Great color too. Also, added Romano Cheese shavings at end too since it melts.

  • bombayjack 7 Aug, 2011

    Excellent. This was a quick recipe that pleased everyone for a light dinner. I used what I had on hand; substituting spinach for the chard and romano cheese for the pecorino.

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