Parmesan broth soup

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

This easy parmesan broth recipe is rich + packed with umami-flavor. Use it to make soups, sauces, pasta dishes and risottos EXTRA delicious!

Save your parmesan rinds and make this easy and flavourful parmesan broth recipe. 81/2 cup per serving

Capellini en Parmesan Brodo. Is it a soup? Is it a pasta dish? I happen to think it is a fabulous combination of the two. I try to make my own soup broths whenever I can. Homemade broths taste better and are healthier as you control the sodium and there are no additives. Since I have stopped cooking meat and poultry, it usually means a basic veggie broth, sometimes I change it up with a garlic or mushroom stock and the occasional batch of dashi. When I was flipping through the December 2014…

This flavorful broth takes tons of dishes to the next level, from stews and soups to risotto and more. Use this broth in place of vegetable or chicken stock in any recipe that could use the oomph of umami Parmigiano flavor. You can request for just parmigiano rinds at cheese counters in grocery stores – or just stock up on your own and freeze them!

Our one-pot pasta & parmesan soup is perfect to share with friends near and far! Read our recipe for our one-pot pasta & parmesan soup here.

Save your parmesan rinds and make this easy and flavourful parmesan broth recipe. 81/2 cup per serving

Save the rinds from your cheese to make parmesan broth. You can use this liquid gold in soups and risottos to add a little umami flavor to your cooking.

Turn leftover parmesan rinds into rich, flavorful homemade parmesan broth. Great in soup, risotto, pasta, and more! With step by step photos.

Homemade Pasta: Cappelletti ("Little Hats"). Now that you have homemade cappelletti (or, perhaps, store-bought stuffed pasta/ravioli when you're short on