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
In Emilia-Romagna, small stuffed pasta served in a clear meat broth is closely tied to Christmas and holiday meals.
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This version keeps it quick with store-bought tortellini and chicken broth: finely diced carrot, celery, and onion simmer for 10 minutes just to perfume the liquid, and the broth stays at a gentle bubble so it remains clear. Grated parmesan finishes each bowl.
Ingredients
Instructions
- 1
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
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
If the broth remains clear, either remove the vegetables or leave them in.
Check the broth aroma before adding the tortellini.
- 4
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
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
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.
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