Tortellini in Brodo Recipe
Tortellini in brodo is Bologna's beloved comfort dish: tiny rings of filled pasta floating in a clear, golden broth. It is simple, elegant, and deeply warming, the soup Italian families serve at Christmas and on cold winter evenings. A good homemade broth makes all the difference.
- Prep time
- 15 mins
- Cook time
- 35 mins
- Total time
- 50 mins
- Servings
- 4 servings
- Calories
- 420
Ingredients
- 400 g fresh cheese or meat tortellini
- 1.5 litres good chicken broth
- 1 carrot, peeled and halved
- 1 celery stalk, halved
- 1 small onion, halved
- 1 bay leaf
- 1 sprig fresh parsley
- 50 g finely grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 pinch nutmeg
- 1 teaspoon sea salt, or to taste
- 2 tablespoons chopped fresh chives, to serve
Instructions
- Pour the chicken broth into a large pot and add the carrot, celery, onion, bay leaf, and parsley sprig.
- Bring to a gentle simmer over medium heat and cook for 20 minutes so the vegetables perfume the broth.
- Lift out the vegetables and bay leaf with a slotted spoon and discard them.
- Season the broth with salt, black pepper, and a pinch of nutmeg, tasting as you go.
- Bring the broth back to a steady simmer and add the tortellini, cooking for the time stated on the packet, usually 3 to 5 minutes.
- Stir gently once or twice so the pasta does not stick to the bottom of the pot.
- Ladle the soup into warm bowls, making sure each serving gets plenty of tortellini.
- Finish with a generous shower of grated Parmesan and the chopped chives, and serve immediately.
Pro tips
- Simmer, never boil hard: a rolling boil clouds the broth and toughens the pasta.
- Cook the tortellini directly in the broth so the soup gains body from the pasta starch.
- Warm the bowls first so the soup stays hot at the table.
- Freeze leftover broth in portions for a quick weeknight version with shop-bought tortellini.
Frequently asked questions
Can I use shop-bought tortellini for tortellini in brodo?
Absolutely. Good-quality fresh tortellini from the chilled aisle works beautifully; just cook it gently in the broth as directed.
What is the difference between tortellini in brodo and tortellini in cream sauce?
Brodo means broth: the pasta is served in a light, clear soup. Cream sauce versions are richer and heavier, and traditionally served as a main course rather than a starter.
Can I make the broth ahead?
Yes, the broth keeps for 3 days in the fridge or 3 months in the freezer. Reheat it to a simmer before adding the tortellini.
Which filling is most traditional?
In Bologna the classic filling is pork, mortadella, and Parmesan, but cheese tortellini is just as welcome in this soup.
