Parmesan vegetable broth – basic recipe for tortellini, pasta and risotto

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This vegetable broth is deeply flavorful and fragrant thanks to parmesan cheese, aromatic herbs and fresh vegetables. It is a perfect basic recipe for different types of pasta or tortellini. It is very fragrant but at the same time delicate enough to serve as a base for velvety soups, such as cream of pumpkin, or risotto.

Parmesan vegetable broth – basic recipe for tortellini, pasta and risotto

Parmesan vegetable broth is a basic recipe for tortellini, pasta and risotto. A simple but tasty vegetable soup.
5 from 1 vote
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Soup
Cuisine gluten free, Ovo-lacto vegetarianism
Servings 2 l (about)
Calories 60 kcal


  • 100 g of parmesan with rinds
  • 1 medium yellow onion
  • 1 big potato
  • 1 celery stalk
  • 1 big carrot
  • 1 medium zucchini
  • 2-3 garlic cloves
  • 2 tsp salt
  • 2-3 bay leaves
  • 2-3 black pepper or juniper berries
  • 1 sprig of fresh rosemary (optional)
  • 2 litres water


Instructions parmesan vegetable broth

  • Clean the vegetables. Peel the carrot, trim it and cut it into chunks. Remove the final part of the celery stalk and the leaves, then divide into 2 or 3 parts. Peel the onion and cut it in half. Trim the zucchini and cut it in half too. Peel the potato and divide it into 2 or 3 parts.
  • Combine all the vegetables in a large pot. Now add 2 – 3 cloves of garlic, pepper or juniper berries, rosemary and bay leaves. Pour 2 liters of cold water and add the salt.
  • Finally, clean the cheese rinds by scraping the outside well with a sharp knife. Add the cheese to the pan and turn on the heat. Bring to the boil, then lower the flame and cook over a low heat for approximately two hours. At the end of cooking, adjust with more salt if necessary and filter to collect the vegetables and aromatic herbs and serve.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: and press Follow. Thank you from the bottom of my heart, Barbara. ^_^


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 100mlCalories: 60kcal
Keyword basic recipe, carrots, easy soup, garlic, onion, potato, soup recipe easy, soup recipes for dinner, vegetable soup, vegetarian soup, zucchini
Tried this recipe?Let us know how it was!

Store in the refrigerator and eat within 5 days.

lot of love. B.

p.s. If you are looking for some other recipes for an easy soup, check out my Zucchini, potato and feta soup (foto below) or Creamy turmeric, potato and chickpea soup (photo below).

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