Tortellini in Brodo
Delicate, meat-filled tortellini floating in a rich, golden homemade broth. This classic Italian comfort dish is simple yet deeply satisfying, with tender pasta parcels and a clear, savory broth that warms you from the inside out.
For 4 servings
- prep · ~30 min
Make the pasta dough.
1.Mound 200g flour on a clean surface and make a well in the center.2.Crack 2 eggs into the well, add a pinch of salt, and whisk eggs gently with a fork, gradually incorporating flour.3.Knead the dough for 8-10 minutes until smooth and elastic.4.Wrap in plastic and rest at room temperature for 30 minutes.TIPIf the dough feels too dry, add a few drops of water. It should be firm but not crumbly. - prep · ~10 min
Prepare the filling.
1.Heat a small pan over medium heat and sauté the ground pork until cooked through, about 5 minutes.2.Transfer the cooked pork to a bowl and let it cool completely.3.Mix in the finely chopped prosciutto, mortadella, grated parmesan, nutmeg, and black pepper until a uniform paste forms. - assemble · ~20 min
Shape the tortellini.
1.Roll the dough into thin sheets, about 1 mm thick.2.Cut the sheets into 4 cm squares.3.Place a small amount of filling in the center of each square.4.Fold each square into a triangle, seal the edges, then wrap around your finger and pinch the corners together.5.Place the shaped tortellini on a floured tray. - simmer · ~90 min
Start the broth.
1.Place the chicken, beef bones, carrot, onion, celery, and black peppercorns in a large stockpot.2.Cover with 3 liters of cold water and bring to a gentle simmer over medium heat.3.Skim any foam that rises to the surface, then reduce heat to low.4.Cook uncovered at a gentle bubble for 1.5 hours, skimming occasionally.TIPKeep the broth at a gentle simmer, not a rolling boil, to ensure a clear, clean-tasting result. - prep · ~5 min
Strain and season the broth.
1.Remove the chicken and bone pieces with tongs. Discard the bones.2.Strain the broth through a fine-mesh strainer into a clean pot.3.Season the strained broth with celery salt to taste. - boil · ~4 min
Cook the tortellini in the broth.
1.Bring the clear broth to a gentle boil.2.Drop the fresh tortellini into the broth and cook for 3-4 minutes, until they float to the surface and are tender. - serve
Ladle into bowls and serve.
1.Ladle the tortellini and hot broth into warm bowls.2.Serve immediately with extra grated parmesan on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1When rolling the pasta dough, work in small batches and keep the rest covered so it doesn't dry out.
- 2Chill the filling for 15 minutes before shaping — it firms up and is much easier to portion.
- 3Seal the tortellini edges with a dab of water if they feel dry; a tight seal prevents bursting in the broth.
- 4Skim the broth early and often during the first 30 minutes to achieve a crystal-clear result.
- 5Cook tortellini directly in the broth to infuse every bite with savory flavor.
- 6For the best texture, serve the tortellini immediately — they continue to soften as they sit in hot liquid.
Adapt it for your goals.
Vegetarian Brodo
Swap the chicken and beef bones for 1 kg of mixed mushrooms (shiitake, cremini), a sheet of kombu, and 2 peeled garlic cloves. Simmer for 45 minutes for a deeply savory, umami-packed vegetable broth. Omit meat from filling and use a mix of ricotta and spinach.
Turkey TortelliniTurkey Tortellini
Replace the ground pork with ground turkey and use turkey bones for the broth. The leaner meat makes a lighter, poultry-forward version that’s perfect for post-holiday meals.
Gluten Free AdaptationGluten-Free Adaptation
Use a gluten-free all-purpose flour blend with xanthan gum for the pasta dough. The dough will be more delicate — roll slightly thicker (1.5 mm) and handle gently to avoid tearing.
Why this is on our healthy list.
Rich in Collagen
The bone-in chicken and marrow bones release collagen and gelatin into the broth, which supports joint and skin health when consumed regularly.
Good Source of Protein
The combination of pork, prosciutto, mortadella, and parmesan in the filling provides a substantial amount of high-quality protein per serving.
Contains Bone Marrow Nutrients
Beef marrow bones add essential minerals like iron, zinc, and phosphorus to the broth, contributing to overall mineral intake.
Low in Added Fat
Using skinless chicken and skimming the broth removes excess fat, resulting in a relatively lean soup while retaining deep flavor.
Frequently asked questions
The seal was likely incomplete or the filling was too wet. Chill the filling before shaping and press edges firmly with a little water to create a tight bond.
