Go Back
Authentic Tortellini in Brodo Recipe: A Classic Italian Soup

Tortellini in Brodo

This Tortellini in Brodo Recipe is a warm and comforting traditional Italian soup from the heart of Emilia-Romagna. It combines tender, meat-filled tortellini with a rich homemade broth that’s perfect for cozy winter nights or family gatherings.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings: 6 people
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • For the Tortellini:
  • 1 cup ground pork
  • 1/2 cup prosciutto finely chopped
  • 1/4 cup mortadella finely chopped
  • 1/2 cup Parmigiano-Reggiano grated
  • 1 egg
  • Fresh egg pasta sheets about 12 inches
  • Salt and pepper to taste
  • For the Broth:
  • 1 beef shank bone-in
  • 1 whole chicken cut into pieces
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 onion halved
  • Salt and pepper to taste
  • 10 cups water

Method
 

  1. Prepare the Broth:
  2. In a large pot, place the beef shank, chicken pieces, carrots, celery, and onion.
  3. Add 10 cups of cold water, bring it to a boil, then reduce the heat and let it simmer for 2–3 hours.
  4. Skim off any foam and fat from the surface as it cooks. Season with salt and pepper.
  5. Once done, strain the broth and discard the solids, leaving a clear, flavorful broth.
  6. Make the Tortellini Filling:
  7. In a bowl, combine the ground pork, prosciutto, mortadella, and grated Parmigiano-Reggiano. Season with salt and pepper, and mix in the egg.
  8. Roll out the fresh pasta into thin sheets. Cut the sheets into small squares (about 1.5 inches each).
  9. Shape the Tortellini:
  10. Place a small amount of filling in the center of each pasta square.
  11. Fold the square into a triangle, pressing the edges firmly. Then, wrap the triangle around your finger, pressing the tips together to form the tortellini shape.
  12. Cook the Tortellini:
  13. Bring the strained broth back to a gentle boil.
  14. Add the tortellini to the broth and cook for 3–4 minutes, or until they float to the surface.
  15. Ladle the tortellini and broth into bowls and serve hot.

Notes

For a richer broth, you can use both chicken and beef bones in the stock.
If you're short on time, store-bought fresh tortellini will work as a substitute.
Adjust salt gradually for the perfect seasoning.
Tortellini freezes well, so you can prepare a big batch and cook them when needed.