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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.

Source: Everyday Food, December 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
21
  • 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.
    Reply
    • shtedford
      9 NOV, 2017
      It's not everyday that I end up with swiss chard, tortellini and chicken broth in the fridge. This recipe was perfect in that regard. It was also light, flavorful and one of the quickest meals I have ever made. Heated up some french bread and was completely satisfied. Will definitely make again,
  • MS12083339
    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.
    Reply

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