Ingredients
Broth Base
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 Parmesan cheese rinds (about 1″x3″x¼” each)
Pasta
- 1 lb tortellini
- Salt to taste, if needed
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the red pepper flakes and minced garlic, sautéing for one minute until fragrant to release their flavors into the oil.
- Add Broth and Parmesan: Pour in the vegetable broth and add the Parmesan cheese rinds. Bring the mixture to a boil, then reduce the heat to a simmer to allow flavors to meld.
- Simmer the Broth: Let the broth simmer uncovered for 15 minutes. This enhances the flavor as the Parmesan rinds infuse the broth with a savory depth.
- Cook Tortellini: Bring the broth back to a gentle boil. Add the tortellini and cook according to package directions, generally 2-3 minutes, until they are tender. Discard the Parmesan rinds and season with salt to taste, if necessary.
Notes
- Use freshly minced garlic for the best flavor and aroma.
- Discard Parmesan rinds before serving as they are not edible.
- Adjust red pepper flakes based on your preferred spice level.
- Vegetable broth can be substituted with chicken broth for a non-vegetarian version.
- Serve immediately for best texture as tortellini can get mushy if left soaking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
