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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.
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Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Course Main Course, Soup
Cuisine Italian
Servings 6 people
Calories 350 kcal

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

Instructions
 

  • Prepare the Broth:
  • In a large pot, place the beef shank, chicken pieces, carrots, celery, and onion.
  • Add 10 cups of cold water, bring it to a boil, then reduce the heat and let it simmer for 2–3 hours.
  • Skim off any foam and fat from the surface as it cooks. Season with salt and pepper.
  • Once done, strain the broth and discard the solids, leaving a clear, flavorful broth.
  • Make the Tortellini Filling:
  • In a bowl, combine the ground pork, prosciutto, mortadella, and grated Parmigiano-Reggiano. Season with salt and pepper, and mix in the egg.
  • Roll out the fresh pasta into thin sheets. Cut the sheets into small squares (about 1.5 inches each).
  • Shape the Tortellini:
  • Place a small amount of filling in the center of each pasta square.
  • 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.
  • Cook the Tortellini:
  • Bring the strained broth back to a gentle boil.
  • Add the tortellini to the broth and cook for 3–4 minutes, or until they float to the surface.
  • 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.
Keyword Emilia-Romagna cuisine, homemade tortellini, Italian soup recipe, Tortellini in Brodo Recipe, tortellini in broth