Italian Tortellini en Brodo Recipe (Pasta in Broth)
There’s nothing quite like a steaming bowl of Tortellini en Brodo, a classic Italian soup that instantly transports you to the region of Emilia-Romagna, where this dish was born. This traditional dish pairs delicate cheese tortellini with a deeply rich broth infused with Parmesan rinds and aromatic vegetables, perfect for special occasions like the Christmas holidays or as a cozy meal on a cold night. Whether you’re making it with fresh tortellini or store-bought broth, this recipe is a beautiful taste of Italy in every spoonful. Buon appetito!
Tortellini en brodo is such a special dish. It is a traditional first course. It is a tortellini soup with a simple broth with tons of flavor. My fresh tortellini recipe is a great way to elevate this dish. You start by making the pasta dough then you use a pasta machine to roll it out. We make an easy, flavorful filling, and then fold the pasta. Super easy and so delicious! This dish is special enough to serve at Christmas dinner as its often enjoyed in the city of Bologna. Don’t forget to cook your pasta al dente for the perfect bite! Speaking of tortellini, you must try my ground beef and tortellini! It’s delicious!
Why You’ll Love This Recipe
- Simple yet impressive: This dish is the perfect balance of elegance and ease—a showstopper that’s as comforting as it is stunning.
- Customizable to your needs: Use homemade broth for a traditional touch or a store-bought broth for a quick weeknight dinner.
- Packed with flavor: The addition of a Parmesan cheese rind creates a rich broth that elevates this soup from good to unforgettable.
An Easy Homemade Broth
I love to use my homemade chicken broth for this recipe. It adds a great depth of flavor and you really can taste the difference between storebought and homemade chicken broth. Below is a simple recipe you can follow for homemade broth. Use it for soups, grains, and more! Plus, it can stay in your freezer for months!
Simple Chicken Broth Recipe
Ingredients
- 1 whole chicken (about 3–4 lbs) or 2–3 lbs chicken parts (wings, thighs, or a mix)
- 12 cups water
- 1 large onion, quartered
- 2 carrots, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 3 garlic cloves, smashed
- 1 bay leaf
- 1 tsp kosher salt
- 1 tablespoon whole black peppercorns
- Optional: A few sprigs of fresh parsley or thyme
Instructions
- Prepare the Chicken
- Rinse the whole chicken or chicken parts under cold water and place them in a large pot.
- Add Aromatics
- Add 12 cups of water, 1 quartered onion, 2 large chunks of carrots, 2 large chunks of celery, 3 smashed garlic cloves, 1 bay leaf, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper to the pot.
- Simmer the Broth
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer gently for about 2–3 hours, skimming off any foam or impurities that rise to the top.
- Strain the Broth
- Remove the chicken and vegetables from the pot. Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Adjust the seasoning with more salt or pepper if needed.
- Store or Use
- Let the broth cool completely before storing. Refrigerate for up to 5 days, or freeze for up to 3 months in airtight containers.
Ingredients
- Fresh tortellini: Look for cheese tortellini or traditional tortellini filling like a mixture of meat from northern Italy at your local grocery store or market. You can also use my fresh tortellini recipe!
- Chicken or beef broth: Use the highest quality broth you can find, or try making your own broth with chicken bones or a chicken carcass for much flavor.
- Parmesan rind: This is the best way to add depth to the broth—ask for rinds at the cheese counter if you don’t have any on hand. I suggest a rind from real Parmigiano Reggiano for best taste!
- Onion, carrots, celery, garlic: These classic aromatics create a simple broth with tons of flavor.
- Bay leaf: A little leaf goes a long way in adding earthy flavor to your broth.
- Fresh Parmesan cheese: Grate it over the soup for a perfect salty finish.
Substitutions
- Vegan option: Swap the cheese tortellini for vegan tortellini and use vegetable broth for a plant-based twist.
- Broth options: Replace chicken stock with meat broth or white wine and water for a lighter flavor.
Additions
- Baby spinach: Stir in a handful for added color and nutrition without altering the classic taste.
- Lemon zest: A pinch at the end brightens the flavors and balances the richness of the broth.
Step by Step Instructions
Prepare the Broth: In a large pot, combine 8 cups chicken or beef broth, 1 small halved onion, 2 large chunks of carrots, 2 large chunks of celery, 2 smashed garlic cloves, 1 bay leaf, 1 Parmesan rind, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
Bring to a boil, then reduce heat and simmer for about 30 minutes to allow the flavors to meld.
Strain the Broth: Strain the broth, discarding the vegetables, bay leaf, and Parmesan rind, and return the liquid to the pot.
Cook the Tortellini: Bring the strained broth back to a gentle boil. Add 1 lb fresh tortellini and cook according to package instructions, usually 3-5 minutes for fresh tortellini. The tortellini should float when done.
Serve: Ladle the tortellini and broth into bowls. Garnish with freshly grated Parmesan and chopped parsley or basil, if desired. Serve immediately with crusty bread or a light salad.
Tips and Notes
- Strain for clarity: Strain the broth thoroughly for a clear broth that looks as beautiful as it tastes.
- Use fresh tortellini: If making your own tortellini, roll the pasta dough with a pasta machine or rolling pin for even pasta sheets.
- Keep it gentle: Cook the tortellini over a gentle simmer to prevent them from breaking apart.
- Double the batch: Freeze any leftover broth in an airtight container for the next day or future recipes.
Serving Suggestions
- Wine pairing: A crisp, dry Pinot Grigio pairs beautifully with the delicate flavors of Tortellini en Brodo, complementing the richness of the broth without overpowering it. For a red option, try a light-bodied Chianti to enhance the Parmesan notes and earthy aromatics.
- Side salad: Pair with a light side salad of arugula and shaved Parmesan dressed with olive oil and lemon.
- Crusty bread: Serve with a warm loaf for soaking up every last bit of that rich chicken broth.
- Second course: For a second course, follow this dish up with roast port tenderloin or Brasato al Barolo.
Storage and Reheating Instructions
- Refrigerate: Store leftover tortellini en brodo soup in an airtight container for up to 3 days. Reheat gently on medium heat to avoid overcooking the tortellini.
- Freeze broth only: If freezing, strain and freeze just the broth, as the tortellini can become mushy. Store in a large stockpot-friendly freezer bag or container for up to 3 months.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Italian Tortellini en Brodo Recipe (Pasta in Broth)
Equipment
- Large pot
- Knife
- cutting board
- ladle
- Fine-mesh sieve
- Serving bowls
Ingredients
- 1 lb fresh tortellini cheese or meat-filled
- 8 cups chicken or beef broth
- 1 small onion halved
- 2 carrots peeled and cut into large chunks
- 2 celery stalks cut into large chunks
- 2 garlic cloves smashed
- 1 bay leaf
- 1 Parmesan rind
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Freshly grated Parmesan cheese for serving
- Fresh parsley or basil finely chopped, for garnish (optional)
Instructions
Prepare the Broth:
- In a large pot, combine 8 cups chicken or beef broth, 1 halved onion, 2 large chunks of carrots, 2 large chunks of celery, 2 smashed garlic cloves, 1 bay leaf, 1 Parmesan rind, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
- Strain the broth through a fine-mesh sieve, discarding the vegetables and Parmesan rind, and return the liquid to the pot.
Cook the Tortellini:
- Bring the strained broth to a gentle boil. Add 1 lb fresh tortellini and cook for 3–5 minutes, or until the tortellini float.
Serve:
- Ladle the tortellini and broth into serving bowls. Garnish with freshly grated Parmesan and chopped parsley or basil, if desired.