Tortellini in Brodo (Italian Stuffed Pasta in Clear Meat Broth)

Quick answer

Total time: 40 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

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.

Ingredients

servings

IngredientAmountUnit

tortellini260 gg

chicken broth900 mlml

parmesan30 gg

carrot50 gg

celery40 gg

onion50 gg

black pepper1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Finely dice the 50 g carrot, 40 g celery, and 50 g onion so they release flavor quickly.

Add them to 900 ml chicken broth and spread them through the liquid before heating.
2

Control

Set the broth over medium heat until small bubbles appear around the edge, then reduce to low.

Simmer for 10 minutes so the vegetables perfume the broth without making it cloudy.
3

Step

If the broth remains clear, either remove the vegetables or leave them in.

Check the broth aroma before adding the tortellini.
4

Control

Bring the broth back to a gentle simmer and add 260 g tortellini.

Stir once with a light hand so the pasta separates, but avoid rough stirring that can tear the stuffed parcels.
5

Control

Cook over low heat for the package time.

Once the tortellini float and the pasta feels tender, turn off the heat promptly so the filling does not split into the broth.
6

Finish

Season with 1 tsp black pepper, then ladle the tortellini and clear broth into warm bowls.

Finish with 30 g grated parmesan and serve right away while the pasta is tender.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tortellini in brodo serves small stuffed pasta parcels in a crystal clear meat broth base.
Finish cue: Finish with 30 g grated parmesan and serve right away while the pasta is tender.
Avoid this: Do not overcook tortellini or the filling may split.
Storage and reheating: Using store-bought tortellini, the recipe can be completed in about 40 minutes.