TORTELLINI en BRODO 

1 32 oz. container bone broth (we used the Zoup! brand) 

1 32 oz. container reduced sodium chicken stock

2 pieces parmesan rind (sold in our cheese case) 

1 head garlic, halved widthwise

1 small shallot, halved lengthwise

1 handful whole black peppercorns (about 2-3 tbsp.)

1 bay leaf

½ bunch parsley, a few sprigs reserved

2 strips lemon zest

Juice of ¼ lemon 

Salt and pepper 

Ready-made tortellini*, two small packages or one large

Parmesan cheese and fresh ground pepper, for serving

*You can use any type of tortellini you want in this recipe. We used one package of the Rana brand four cheese and one package of their prosciutto and cheese and loved that combination. Spinach or beef tortellini would all be delicious as well, so just get your favorite. If you are an experienced cook that loves a project, you might even want to make your own. 

In a large stock pot combine bone broth, chicken stock, parmesan rind, garlic, shallot, bay leaf, parsley, peppercorns, and lemon zest. Bring up to a boil. Reduce heat to medium-low and let simmer for 30 minutes, stirring occasionally, pop a cover on or turn it down a bit if the liquid is reducing too dramatically. Taste and add salt to adjust seasoning (this will vary based on your stock and taste preferences – we used several large pinches of salt here).

Place a stock pot large enough to hold all the liquid in a clean kitchen sink and use a fine mesh strainer or colander to strain out all of the solids. Take care when pouring hot liquids! Leave the solids in the strainer to cool and once they have cooled, throw them away. Return the strained broth to the stove and bring up to a boil. Squeeze in the juice from ¼ lemon. Taste again and adjust seasonings if necessary. Add the tortellini and cook according to package instructions (usually about 2-4 minutes). 

To serve: ladle into a wide, shallow bowl, garnish with freshly ground black pepper, grated parmesan cheese and parsley. 

BEVERAGE PAIRING SUGGESTIONS: 

This dish is deeply savory and has a depth of flavor that is quite honestly remarkable considering it comes together in just about a half hour. For a wine pairing, we think a zippy, fruit-forward pinot grigio would be a terrific match here. The I Lauri ‘Tavo’ Pinot Grigio comes from the Venezie region of Italy, which makes it a bit more textured and fruity than some leaner styles of pinot. Clear yellow in the glass, this wine opens with inviting aromas of golden apples, ripe pear and lemon drop candy. On the palate, it’s crisp, fresh and dry, with gentle acidity and a silky finish. For those who like a fuller bodied white wine, an unoaked Italian or French Chardonnay would also pair really nicely here. 

Our top pick for a red is a bright, buoyant Oregon Pinot Noir, like the Violet Hill Rogue Valley Pinot Noir. This wine has a super pretty nose marked by aromas of rose petals, wild raspberries and a hint of earth. Nicely balanced and on the lighter side, this is a bottle that tastes terrific with this brothy pasta dish (and honestly almost anything). A light style chianti would also be a great match. As for beer, we think the bright aromatics and crisp-bitter profile of a pale ale works best and our friends at Untold Brewing in Scituate make a great one. The Untold 143 Pale Ale is a West Coast style pale: which means it’s hop-forward on the nose with moderate bitterness on the palate marked by flavors of juicy orange and mango. Crisp and snappy it will match nicely with the intensely savory, umami-rich flavor of this dish.