Tortellini in Brodo with Swiss Chard

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tortellini in brodo with swiss chard

Recipe by Rebecca Jurkevich

  • 4Servings


  • 8 cloves garlic, sliced
  • 1/4 cup olive oil
  • 6 cups vegetable stock
  • 1 Parmesan rind (optional)
  • 1 carrot, sliced
  • 9 oz. refrigerated cheese tortellini
  • 1 zucchini, diced
  • 1 small bunch Swiss chard, stalks removed and leaves sliced
  • 1/2 cup frozen peas


In pot, cook garlic in oil over medium until softened, about 4 minutes. Add stock, Parmesan rind (if using), and carrot. Simmer until carrot softens, about 8 minutes. Add tortellini and zucchini. Cook until a few minutes shy of al dente, about 5 minutes. Add chard and peas. Cook until chard wilts, about 3 minutes; season. Discard rind (if using).