Tortellini in Broth | Williams Sonoma

Ingredients

• 6 lb. beef and veal soup bones
• 3 carrots, cut into 1/2-inch-thick slices
• 3 yellow onions, cut into 1/2-inch-thick slices
• 8 quarts water
• 1 Tbs. salt
• 2 tsp. freshly ground pepper
• 3 celery stalks, coarsely chopped
• 2 leeks, white and light green parts, halved, rinsed and coarsely chopped
• 1 garlic clove
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• 12 oz. cheese tortellini
• Salt and freshly ground pepper, to taste
• 1/3 cup grated Parmigiano-Reggiano cheese
• 1/4 cup slivered fresh basil