Tortellini in Brodo (Italian Stuffed Pasta in Clear Meat Broth)
Tortellini in brodo is a traditional soup from Emilia-Romagna in which small stuffed pasta parcels are served in a clear, full-flavored meat broth. The filling typically combines pork, prosciutto, and Parmigiano-Reggiano. The broth - usually made from chicken or beef bones - is simmered long enough to develop deep body while remaining transparent. In Italy, this dish is closely associated with Christmas and holiday meals. Using store-bought tortellini, the recipe can be completed in about 40 minutes.
Adjust Servings
Instructions
- 1
Simmer diced carrot, celery, and onion in broth for 10 minutes.
- 2
Strain out vegetables or leave them in, depending on preference.
- 3
Add tortellini to simmering broth and cook according to package time.
- 4
Season with black pepper and turn off heat.
- 5
Ladle into bowls and finish with grated parmesan.
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