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1Step 1
- In a large pot, melt butter over medium-low heat.
- When melted, add the celery, a shallot, onion, carrot, and garlic.
- Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables being to soften.
2Step 2
- Add the chicken broth, water, and parmesan cheese rind and increase the heat to medium-high and bring to a boil.
- When broth boils, add salt (to taste), pepper, and all spice. Stir to combine.
3Step 3
- Reduce heat to low and add tortellini.
- Simmer until tortellini cooks to al dente according to package directions.
4Step 4
- Once cooked, remove the rind, and add the baby mixed greens.
- Stir to combine then serve with freshly grated Parmigiano Reggiano.
