Tortellini in Brodo
A classic Italian comfort food from the Emilia-Romagna region, this Tortellini in Brodo features delicate, stuffed pasta floating in a rich, clear, and deeply flavorful broth. Finished with a generous dusting of Parmigiano-Reggiano, it's a simple yet elegant soup that warms the soul.
For 4 servings
Build the Soffritto
- Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped onion, carrots, and celery (this mixture is called a soffritto). Cook, stirring occasionally, for 8-10 minutes until the vegetables are very soft, translucent, and fragrant. Do not let them brown.
- Add the minced garlic and cook for one more minute until aromatic.
Simmer the Broth
- Pour in the chicken broth and add the bay leaf. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 15 minutes. This allows the flavors of the soffritto to infuse the broth.
- Taste the broth and season with sea salt and freshly ground black pepper. The amount of salt will depend on the saltiness of your broth.
Cook the Tortellini
- Remove the bay leaf from the broth.
- Increase the heat to medium to bring the broth back to a steady simmer (not a rolling boil).
- Add the fresh tortellini directly to the simmering broth. Cook according to package directions, typically 3-5 minutes, or until they float to the surface and are tender but still al dente.
Serve Immediately
- As soon as the tortellini are cooked, turn off the heat.
- Ladle the soup into warmed bowls, ensuring each serving gets a good amount of both tortellini and broth.
- Garnish generously with freshly grated Parmigiano-Reggiano cheese and chopped fresh parsley. Serve immediately for the best texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The quality of the broth is paramount. Use homemade chicken broth (brodo) if possible, or the best quality store-bought version you can find.
- 2For the most authentic flavor, use real Parmigiano-Reggiano cheese and grate it yourself just before serving.
- 3To prevent soggy tortellini in leftovers, store the broth and cooked tortellini in separate containers. Reheat the broth and add the tortellini just before serving.
- 4A traditional garnish is a light grating of fresh nutmeg over each bowl, which complements the cheese filling beautifully.
- 5Take your time with the soffritto. Cooking the vegetables slowly until they are very soft builds a deep, sweet flavor base for the entire soup.
Adapt it for your goals.
Vegetarian
Use a high-quality vegetable broth and ensure your tortellini are filled with cheese and/or vegetables like spinach and ricotta.
Heartier SoupHeartier Soup
Add 1 cup of shredded cooked chicken or a can of drained cannellini beans along with the tortellini for extra protein.
Add GreensAdd Greens
Stir in a few handfuls of fresh baby spinach or chopped kale during the last minute of cooking until just wilted.
Meat FilledMeat-Filled
For a more traditional version from Bologna, use tortellini with a meat filling (prosciutto, mortadella, and pork loin).
Why this is on our healthy list.
Comforting and Hydrating
The warm, savory broth is not only comforting but also helps with hydration, making it an excellent choice when you're feeling under the weather or on a cold day.
Source of Protein
The cheese-filled tortellini and Parmigiano-Reggiano provide a good source of protein, which is essential for muscle repair and overall body function.
Rich in Vitamins
The soffritto base of carrots, celery, and onions provides essential vitamins and minerals, including Vitamin A, Vitamin K, and antioxidants.
Frequently asked questions
A typical serving of this Tortellini in Brodo contains approximately 430-480 calories. The exact number can vary based on the type of tortellini and broth used.