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1
Wipe onion clean with a damp paper towel and quarter through root.
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2
Rinse carrot and celery and cut crosswise into 1-inch pieces.
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3
Rinse parsley and chop stems into 1/2-inch pieces, discarding leaves.
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4
Rinse mustard greens and tear leaves into 2-inch pieces, discarding stems.
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5
Place bay leaf, thyme, and peppercorns in cheesecloth and tie closed using kitchen twine to create aromatics satchel.
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6
Heat olive oil in a large pot over medium heat.
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7
Add onion, carrot, and celery and cook until fragrant, about 4 minutes.
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8
Add parsley stems, aromatics satchel, vegetable base, and water.
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9
Whisk to combine.
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10
Increase heat to high and bring to a boil, then reduce heat to medium and simmer until broth develops a strong vegetable flavor, about 15 minutes.
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11
Scoop out all solids from broth and discard, reserving only broth in pot.
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12
Taste and add salt and pepper as needed.
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13
Return heat to high and bring to a boil.
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14
When broth is boiling, add tortelloni and cook until almost tender, about 2 minutes.
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15
Add mustard greens to pot with broth and cook until tender and bright green, about 1 minute.
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16
Taste and add salt and pepper as needed.
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17
Divide tortelloni, mustard greens, and broth evenly between 2 bowls.
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18
Garnish with shaved Parmesan and serve hot.
