Tortellini in Brodo (Italian Stuffed Pasta in Clear Meat Broth)
Quick answer
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.
What makes this special
- Tortellini in brodo serves small stuffed pasta parcels in a crystal clear meat broth base.
- Broth simmered with carrot, celery, and onion then strained stays crystal clear
- Traditional Emilia-Romagna Christmas dish finished with Parmigiano Reggiano
Key ingredients
Core cooking flow
- 1 Finely dice the 50 g carrot, 40 g celery, and 50 g onion so they release flavor quickly.
- 2 Set the broth over medium heat until small bubbles appear around the edge, then reduce to low.
- 3 When the broth stays clear, either strain out the vegetables or leave them in for texture.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Control
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.
- 3Season
When the broth stays clear, either strain out the vegetables or leave them in for texture.
Taste before adding pasta, and add only a small pinch of salt if the broth seems flat.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
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