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Fresh Pasta

Tortellini in Brodo (Tortellini in Broth)

Traditional Bolognese tortellini in brodo: meat-filled pasta in a rich broth, a warm, comforting dish perfect for the Christmas holidays.
Recipe Tortellini in Brodo (Tortellini in Broth)
  • Difficulty Medium
  • Cooking 10 minutes
  • Servings for 4 people

The comforting aroma of a warm winter dish like Tortellini in Brodo immediately brings to mind the holidays, family moments and the pleasure of sharing around the table. The secret of this easy tortellini recipe lies in the simplicity of genuine ingredients: traditional tortellini filled with meat, patiently sealed by hand and dropped into a homemade meat broth that releases unmistakable aromas. This brothy comfort food, so loved in the coldest months, is the undisputed star of year-end celebrations, when you want a first course for the holidays that will truly win everyone over.

Making tortellini in brodo means honoring tradition: the broth, made with care by gently simmering beef, chicken and fresh vegetables, becomes the ideal cradle in which the handmade tortellini soak up flavor and soften gently. By paying a little extra attention to the quality of the pasta and the balance of the filling, you’ll get a filled pasta in broth that is remarkably flavorful, perfect not only for special occasions but also to treat yourself whenever you need a culinary hug.

The magic of this recipe shows in every spoonful, where the softness of the tortellini blends with the richness of the broth in every bite. If you are curious to try new variations beyond the classic broth, you can also try Tortellini with Cream and Ham, elegant Agnolini, the refined Love Knot Tortellini or the creamy Tortellini with Parmigiano Cream. But today, let’s discover how to cook tortellini perfectly and bring the very best to the table, with comforting aromas and authentic flavors.

Ingredients for 4 people

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Method

  1. To make the tortellini in brodo, start with the pasta for the tortellini: mound the flour in a medium bowl, making a well. Put the eggs in the center and start working them in with a fork. When the mixture starts to thicken, continue kneading with your hands until you have a firm, smooth, even ball of dough. Cover the dough with plastic wrap and let it rest in a cool, dry place for half an hour.
    Tortellini in Brodo, step 1: making the egg pasta dough
  2. While the dough rests, make the filling. Melt some butter in a small saucepan, then cook the meat in it, remembering to salt it. Put the meat through a meat grinder, then place the ground meat in a bowl. Chop the prosciutto crudo and the mortadella as well and add them to the bowl. Mix well and grind everything again. Add the Parmigiano, the egg, the pepper and the nutmeg and mix well until the filling is even.
    Tortellini in Brodo, step 2: making the meat filling
  3. Take the dough and roll it out with a pasta machine. When you have a thin sheet, use a pasta cutter to cut out squares 3.5 cm (about 1 3/8 in) per side. Place a little filling in the center of each square, then fold it over to form a triangle. Seal the edges well and join the two smaller corners to create the typical tortellini shape.
    Tortellini in Brodo, step 3: shaping the tortellini
    Tortellini in Brodo, step 4: cooking the tortellini in meat broth
  4. Bring plenty of meat broth to a boil in a large pot; when it boils, add the tortellini, lower the heat and cook them for about 5 minutes. Then turn off the heat and leave them in the pot for another 2 minutes, then serve the tortellini in brodo. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can also cook your Tortellini in Brodo in Vegetable Broth.

Tips

If you have trouble sealing the tortellini, I recommend lightly moistening the edges of the pasta to make it stickier.

Storage

Tortellini in Brodo should be eaten right away, so I strongly advise against storing them.

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