Ingredients:

1.5 litres beef bone broth
1 garlic clove, smashed
1 fresh bay leaf
1 Parmesan rind (optional)
Salt and black pepper
400–500g fresh meat-filled tortellini (the best you can find!)
Grated Parmesan, to serve
Extra virgin olive oil, to finish

Method:

1. Add the bone broth to a large saucepan with the garlic, bay leaf and Parmesan rind if using.
2. Bring to a gentle simmer and cook for 15 mins to infuse.
3. Taste the broth and season with salt and pepper. Remove the garlic, bay and Parmesan rind with a slotted spoon
4. Add the tortellini to the hot broth and cook for 2–4 mins, or according to the packet instructions, until just tender and floating.
5. Be careful not to overcook the tortellini—they should be just soft with a bit of bite