With a piece of Parmigiano rind adding a savory depth to the broth, it might be hard to limit yourself to just one bowl of this hearty tortellini soup. Sprinkle a little more Parmigiano on top to bring out the earthy sweetness of the broccoli greens even more. Ingredients: 2 Tbsp. unsalted butter 1 small carrot, finely chopped 1 small rib celery, finely chopped ½ medium yellow onion, finely chopped 2 thyme sprigs 1 large clove garlic, smashed 1 bay leaf Kosher salt and freshly ground black pepper 2 quarts lower-sodium chicken broth 1 small Parmigiano-Reggiano rind (1x2 inches) 9 oz. fresh cheese tortellini 12 oz. broccoli leaves, stemmed and chopped (about 5 ½ cups) Freshly grated Parmigiano-Reggiano (optional) Directions: Melt the butter in a 5- to 6-quart pot. Add the carrot, celery, onion, thyme, garlic, bay leaf, ½ tsp salt and ¼ tsp pepper. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the broth and cheese rind. Bring to a boil. Reduce the heat to a simm
