Micah Meals

Parmesan Rind Soup




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  • 1 red onion

  • 6-8 slices of bacon (can also use pancetta)

  • Large carrot

  • 2 celery ribs

  • Parsley (leaves and stalks)

  • 3 red potatoes

  • 10-20 cherry tomatoes

  • Rind of Parmesan cheese cut up in cubes (I use almost the whole rind from a wedge of cheese from Costco. If you don’t have Parmesan rind, you can use cubed Parmesan cheese.

  • 1L chicken stock

  • Olive oil

  • salt

  • pepper

Optional garnish

  • pesto (1 cloves garlic, 2 handfuls of pine nuts, one large handful of basil, 30g Parmesan cheese, 2-3tbsp olive oil)

  • toasted bread

  • Parmesan cheese


  1. In a large stock pot or 5-6qt Dutch oven add olive oil and bacon on a medium-high heat and cook for 2-3 minutes.

  2. Add onion, carrot and celery and sweat for 5 minutes.

  3. Add parsley stalks and cook for an additional 5 minutes.

  4. Add chicken stock as well as potatoes and tomatoes.

  5. Bring to the boil and cover. Reduce heat to a simmer and cook until potatoes are knife tender (25 minutes).

  6. 10 minutes into the simmering, add in the cubed pancetta.

  7. Once the potatoes are done, add in cut up parsley leaves. Stir and serve.


  1. Add minced garlic and pine nuts to a mortar and pestle and crush. Add 3tbsp of olive oil.

  2. Add 30g of grated Parmesan cheese.

  3. Add sliced basil and crush until at desired consistency. Serve on top of soup with Parmesan cheese and bread.





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