A holiday tradition in northern Italy, this dish is often served as a first course, followed by a pork or veal roast and lots of winter vegetables. Make your own at home this winter with a few simple ingredients from our market.
For the Tortellini
Choose from our artisanal tortellini assortment
For the Parmigiano broth
1 carrot, roughly chopped
2 onions, roughly chopped
4 celery stalks, roughly chopped
2L cold water
1 bouquet garni (bundle of herb stalks such as parsley, sage, rosemary, whole peppercorns, juniper berries, smashed whole garlic cloves, bay leaves, etc.)
280g Parmigiano Reggiano DOP rinds
In a large pot heat a generous drizzle of extra virgin olive oil over a high heat. Add in the carrot, onions and celery and season with salt. Stirring occasionally, cook over a high heat. Allow the carrots to become golden brown and onions to become translucent.
Cover the vegetables with the cold water, add your bouquet garni and Parmigiano Reggiano rinds and bring the stock to a rapid boil.
Lower the heat to a simmer, and continue to cook over low heat for up to 2 hours, until it is very fragrant and the liquid has absorbed the flavours of the rinds.
Strain the broth and return it to a large pot. At this point add the tortellini and cook for 5-6 minutes.
Serve with grated Parmigiano Reggiano DOP.