In an Italian kitchen, this broth is made from vegetable scraps: onions, carrots, zucchini, celery; anything that may have been used for cooking, except tomatoes. Use this approach, or start with whole vegetables. This is a basic recipe, you can add additional vegetables, as desired.
Ingredients
2carrotscut into large chunks
2celery stalkscut into large chunks (leaves intact)
1large onionquartered
2clovesgarlicpeeled
4quartswater
Salt and pepperto taste
Fresh cheese tortellini
Parmigiano-reggiano cheesefor grating
Balsamic vinegarfor drizzling (optional)
Instructions
1 - Combine all ingredients in a large stock pot and bring to a boil. As soon as it boils, turn the heat down and allow to simmer, partially covered. Maintain simmer for duration of the cooking time, about 1 hour. Remove vegetables and season to taste.
2 - Cook cheese tortellini according to directions. Do not overcook.
3 - Laden a serving of pasta into a bowl, and top with reheated broth.
4 - Grate cheese on top and drizzle with Balsamico, if desired.