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Tortellini in Brodo

Serves 4 to 6 Soup meat, Soups

Tortellini in Brodo

Tortellini in Brodo hails from Emilia-Romagna, where tradition and simplicity meet in a comforting embrace. This dish is a staple of winter meals, often enjoyed during festive gatherings or as a Sunday treat. It's the kind of meal that warms the heart as much as it does the body, reflecting the no-nonsense approach of home cooks who rely on instinct rather than measurement.

Expect a bowl where tender tortellini float in a clear, golden broth, enriched with the subtle sweetness of carrot and celery. The broth is deepened by the savory edge of a Parmigiano rind, while freshly grated Parmigiano-Reggiano crowns each serving, adding a nutty finish. Olive oil brings a silky touch, and parsley offers a hint of freshness, making every spoonful a reminder of why this dish is cherished.

Ingredients

  • 500 gfresh tortellini — filled with prosciutto and mortadella
  • 2 Lbeef broth — homemade
  • 1carrot — quartered
  • 1celery stalk — quartered
  • 1onion — halved
  • 1Parmigiano rind
  • 2 tbspflat-leaf parsley — chopped
  • 60 gParmigiano-Reggiano — grated
  • to tastefine sea salt

Method

  1. Begin by preparing the vegetables. Peel and roughly chop 1 carrot, 1 celery stalk, and 1 onion. These will add depth to your broth. In a large pot, combine the chopped vegetables with 2 L of beef broth and a Parmigiano rind. The rind will infuse the broth with a rich, savory flavor.
  2. Place the pot over medium heat and bring the mixture to a gentle simmer. As the broth simmers, the vegetables will soften and release their flavors, creating a fragrant base. Allow the broth to simmer for about 30 minutes, checking occasionally to ensure it remains at a gentle simmer, not a boil.
  3. After 30 minutes, taste the broth and season it with fine sea salt to your preference. The salt will enhance the flavors, so add it gradually and taste as you go. Keep the broth at a gentle simmer to maintain its clarity and flavor.
  4. Once the broth is seasoned to your liking, add 500 g of fresh tortellini to the pot. Stir gently to prevent them from sticking to the bottom. Cook the tortellini in the simmering broth until they float to the surface and the pasta feels tender when pressed gently with a spoon.
  5. While the tortellini are cooking, finely chop 2 tbsp of flat-leaf parsley and grate 60 g of Parmigiano-Reggiano. These will be used to garnish the dish, adding freshness and a nutty, savory finish.
  6. When the tortellini are cooked, use a ladle to serve them and the broth into warm bowls. The warmth of the bowls will help maintain the temperature of the dish. Sprinkle each serving with the grated Parmigiano and chopped parsley.
  7. Serve the Tortellini in Brodo immediately, ensuring each bowl has a generous amount of both tortellini and broth. The dish should be enjoyed hot, with the cheese melting slightly into the broth, creating a comforting and aromatic meal.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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