| 800 ml | vegetable broth |
| 200 g | cheese tortellini |
| 200 g | Swiss chard |
| 50 g | Pecorino cheese |
| nutmeg (grated) |
Remove the stems from the swiss chard and cut the leaves into large pieces. Use a vegetable peeler to shave pecorino into thin slices.
Add vegetable broth to a pot over medium-high heat. Once simmering, add the cheese tortellini and cook, stirring occasionally, until cooked through, approx. 5 min.
Add swiss chard, stir, and let cook approx. 2 min. more. Use a ladle to serve up the soup, garnishing with some freshly grated nutmeg and pecorino shavings. Enjoy!
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