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Italian

Tortellini in Brodo

Tiny handmade tortellini filled with pork, prosciutto, mortadella, and Parmigiano Reggiano are cooked directly in a clear meat broth. This is the classic Emilian way to serve them, warm and simple, with the broth carrying the richness of the filling.

Tortellini in Brodo — Italian — ChefSnap
1 hr 45 minsPrep
3 hrs 20 minsCook
4Serves
HardDifficulty
690 kcal per serving38g protein 58g carbs 34g fat
Watch it made — Tortellini in BrodoWatch it madeJoshua Weissman · 9:44

Ingredients

Method

  1. Make the broth first: place the beef, chicken or capon, carrot, celery, and onion in a pot with the cold water and bring slowly to a bare simmer.
  2. Skim the surface carefully, then cook uncovered at a gentle simmer for about 3 hours, adding a little hot water only if needed to keep the meat covered.
  3. Strain the broth through a fine sieve, season lightly with salt, and keep it hot; it should be clear and delicate, not reduced like a sauce.
  4. For the filling, melt the butter in a small pan and cook the pork loin gently until just cooked through, then let it cool.
  5. Finely mince the cooked pork, prosciutto, and mortadella, or pulse briefly in a food processor until very fine but not pasty.
  6. Mix the minced meats with the Parmigiano Reggiano, egg yolk, nutmeg, and a small pinch of salt, then cover and rest in the refrigerator for at least 2 hours, ideally overnight.
  7. Tip the flour onto a wooden board, make a well in the centre, add the eggs, and knead until the dough is smooth and elastic, about 10 minutes.
  8. Wrap the pasta dough and let it rest at room temperature for 30 minutes.
  9. Roll the dough very thinly, keeping unused dough covered so it does not dry out.
  10. Cut the sheet into small squares about 3 cm wide.
  11. Place a tiny amount of filling in the centre of each square, fold into a triangle, seal the edges firmly, then wrap the two corners around your fingertip and pinch to form tortellini.
  12. Bring about 900 ml of the strained broth to a gentle boil in a wide saucepan.
  13. Cook the tortellini directly in the broth for 3 to 5 minutes, until tender and floating.
  14. Ladle the tortellini and broth into warm bowls and serve immediately with a little freshly grated Parmigiano Reggiano if desired.

Common questions

Can I substitute the pork loin, prosciutto, or mortadella in the filling?

Yes, but keep the filling balanced and finely minced. Use cooked ham or leftover roast pork for part of the pork, and a mild Italian sausage only if you drain it well. Avoid strongly smoked or very salty meats.

How far ahead can I make tortellini in brodo?

Make the broth up to 3 days ahead and refrigerate it. The filling can rest overnight, and shaped tortellini can be refrigerated for a few hours or frozen on a tray, then cooked from frozen.

What are the most common mistakes when making the broth?

The biggest mistakes are boiling hard, which clouds the broth, and over-salting early. Keep it at a bare simmer, skim often, and add water only if needed. The broth should taste clean, light, and delicate.

How should I store leftovers, and can I freeze the tortellini?

Store broth and cooked tortellini separately if possible. Refrigerate both within 2 hours and use within 2-3 days. Uncooked tortellini freeze well on a tray, then pack airtight; cook straight from frozen.

What is the best way to serve tortellini in brodo?

Serve it in very hot, clear broth in warmed bowls so the pasta stays tender. Finish with a little extra Parmigiano Reggiano if you like, but keep it restrained. The dish should feel delicate, not heavy.