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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.
Build the Soffritto
Simmer the Broth
Cook the Tortellini
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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.
This italian recipe takes 30 minutes to prepare and yields 4 servings. At 419.1 calories per serving with 19.29g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve Immediately
Use a high-quality vegetable broth and ensure your tortellini are filled with cheese and/or vegetables like spinach and ricotta.
Add 1 cup of shredded cooked chicken or a can of drained cannellini beans along with the tortellini for extra protein.
Stir in a few handfuls of fresh baby spinach or chopped kale during the last minute of cooking until just wilted.
For a more traditional version from Bologna, use tortellini with a meat filling (prosciutto, mortadella, and pork loin).
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.
The cheese-filled tortellini and Parmigiano-Reggiano provide a good source of protein, which is essential for muscle repair and overall body function.
The soffritto base of carrots, celery, and onions provides essential vitamins and minerals, including Vitamin A, Vitamin K, and antioxidants.
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.
Tortellini in Brodo can be part of a healthy diet. It offers a good balance of carbohydrates, protein, and fats, and includes vegetables. To make it healthier, use low-sodium broth, whole wheat tortellini if available, and be mindful of the amount of cheese added.
Yes, you can use frozen tortellini. Do not thaw them first. Add them directly to the simmering broth and cook for 1-2 minutes longer than the package instructions suggest.
You can prepare the broth with the vegetables ahead of time and store it in the refrigerator for up to 3 days. When you're ready to eat, bring the broth to a simmer and cook the tortellini fresh. This prevents the pasta from becoming mushy.
While both are pasta-in-broth soups, Tortellini in Brodo is an Italian dish with a specific flavor profile from the soffritto and Parmigiano-Reggiano. It uses stuffed pasta (tortellini) instead of plain noodles, making it richer and more substantial.