Lemon Parmesan Broth

Because good Italian Nonna’s would never let something good go to waste. And we all know how good the Italian parmesan cheese is, please save your parmesan rinds. Parmesan rinds are great for broth, soups, sauces & ragu’s.

This lemon parmesan broth is great for the Italian Grattini pasta, it is also great with tortellini. You can add more or less lemon for your liking. For a soup, after the broth has cooked you can also add some additional vegetables, asparagus tips, diced zucchini, peas or maybe kale. Check your produce bin and see what you have.

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Lemon Parmesan Broth

This lemon parmesan broth is so great as a base for soups and sauces, and a way to use up those parmesan rinds. It is the perfect pairing with Grattini or Tortellini pasta.



2 tablespoon’s olive oil                                                                      

1 onion diced                                                                                      

2 carrot’s diced                                                                                        

2 celery stalks diced                                                                                     

1 lemon zest and juice

4 cloves of garlic minced

34  thyme sprigs

1 bay leaf

34 parsley sprigs

1 teaspoon black peppercorns                                                                                                                                              

1 cup dry white wine

10 cups vegetable or chicken broth

1 Parmesan rind


Cut a square piece of cheese cloth and place the fresh herbs, peppercorns, and bay leaf inside. Fold up the cheese cloth and tie into a little bundle with kitchen string.

Heat oil in a large stock pan over medium-high heat. Cook onion, carrot, celery, garlic stirring often, until veggies are translucent, about 5 minutes. Add white wine, bring to a simmer, and cook, scraping up any brown bits, until liquid is reduced by half, about 4 minutes.

Add Parmesan rind, lemon and broth; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent parmesan cheese rind  from sticking to bottom of the pot until broth is flavorful about 1 hour. Remove the cheesecloth of herbs. Taste and adjust the seasoning with salt & pepper, more lemon if you like.

Once the broth has cooked, you may cook pasta in the broth and serve as a soup. You can also add some additional vegetables like peas, asparagus tips, kale, check your produce bin and see what you have. I like cooking my Grattini Pasta in this broth, I then garnish with freshly grated parmesan, fresh minced parsley and a nice drizzle of EVOO.

  • Author: Chef Shelly