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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

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 Notes

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


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