Tortellini in Brodo Recipe

Tortellini in brodo is the Emilia-Romagna classic of tiny filled pasta floating in a clear, golden broth. Each little parcel is a pocket of seasoned meat and cheese, and the broth should be rich enough to drink on its own. It is the dish Italian families serve at Christmas and on cold Sundays.

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Servings

4 servings

Calories

420

Ingredients

• 250 g fresh cheese and meat tortellini
• 1.5 litres good chicken stock
• 1 carrot, halved
• 1 celery stick, halved
• 1 small onion, halved
• 2 tablespoons grated Parmigiano Reggiano
• 1 bay leaf
• 4 black peppercorns
• 1 small bunch flat-leaf parsley, chopped
• Salt, to taste
• Extra Parmigiano, to serve

Instructions

1. Put the stock in a large pot with the carrot, celery, onion, bay leaf and peppercorns.
2. Bring to a gentle simmer and cook for 20 minutes so the vegetables sweeten the broth.
3. Strain the broth through a fine sieve and return it to the pot; season with salt.
4. Bring the broth back to a lively simmer and drop in the tortellini.
5. Cook for 3-4 minutes, or until the tortellini float and are tender.
6. Ladle into warm bowls, scatter with parsley and Parmigiano, and serve immediately.

Pro tips

• Use the best stock you can; the broth is half the dish.
• Simmer the vegetables gently so the broth stays clear.
• Warm the bowls first so the soup stays piping hot.
• Cook the tortellini in the broth itself so they absorb its flavour.

Frequently asked questions