Rainbow Tortelloni en Brodo

Serving Size:  2-3


12 oz. Pappardelle's Rainbow Cheese Tortelloni
8 celery stalks, cut in 3" pieces
6 carrots, cut in 3" pieces
8 garlic cloves, smashed
3 onions, cut in 3" pieces
8 bay leaves
1 lb. parmesan rinds, found at specialty grocers or cheese shops
4-5 dried porcini mushrooms, optional
1 bunch fresh thyme
1 bunch fresh parsley
2 tablespoons black peppercorns
6 qt water
Salt and pepper


  1. Put a very large stockpot over medium-low heat and sauté celery, carrot, garlic, and onion in olive oil until very caramelized.
  2. Add bay leaves, parmesan rinds, mushrooms if using, thyme, parsley, peppercorns, and water; bring to a boil then reduce heat to low. Let simmer for four hours, strain, and season with salt and pepper if needed. (If in a time crunch, stock should be fine after about two hours, but may require more seasoning with salt and pepper.)
  3. Transfer strained stock to a smaller pot and bring to a boil. Add tortellini, reduce heat to medium and cook for 6-8 minutes. Serve immediately, topping with parmesan cheese if desired.