Tortellini En Brodo
“En brodo” means “in broth” in Italian. This classic tortellini en brodo soup features a light, flavorful chicken, veal, beef, and vegetable broth filled with delicate pork and Parmesan-filled tortellini, finished with a generous sprinkle of freshly grated Parmesan cheese.
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This tortellini en brodo soup is a classic Italian comfort dish made with delicate cheese-filled tortellini simmered in a rich, savory broth. Simple ingredients and slow-built flavor are what make this recipe shine, turning an otherwise humble soup into something special enough for a dinner party but cozy enough for a weeknight. If you’re in the mood for more comforting soups, try my creamy black bean soup or this meatball sub soup next.
Why You’ll Love This Recipe
- Comforting and classic – A timeless Italian soup that’s light, savory, and deeply satisfying.
- Simple ingredients, big flavor – The broth does the heavy lifting, so every bite feels rich without being heavy.
- Perfect for entertaining – Elegant enough for guests but easy to prep ahead.
Key Ingredients in This Recipe
- Mirepoix – The vegetables that are sautéed as the base of the stock to create a flavorful and aromatic foundation are carrots, celery and onion. This combination is referred to as sofrito in Italian and is often called a mirepoix in French.
- Bones – I recommend asking your butcher for soup bones. They are not always out on display. The bones are roasted before they are added to the soup to create a deeper and richer flavor. Stock has a much more robust flavor than stock, which comes from the collagen released from the simmering bones.
- Parmesan – Parmesan-Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese. The cheese is used in the tortellini and for serving as well as the rind in the stock the tortellini is served in.
- Prosciutto – What is prosciutto exactly? It’s made by curing the whole hind leg of a pig. It adds a smokey flavor that complements the pork loin blended for the tortellini filling.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Keep the broth at a gentle simmer when cooking the tortellini—boiling too hard can cause the pasta to break apart or lose its filling.
Swaps and Substitutions
- Tortellini: If you don’t want to make homemade tortellini, high-quality store-bought cheese tortellini works well.
- Broth: Use a good store-bought chicken or bone broth if you’re short on time.
- Parmesan rind: Skip it if you don’t have one, though it adds extra depth to the broth.
- Protein filling: Swap pork for chicken or turkey if you prefer a lighter filling.
Special Equipment
Dutch oven – This soup can be made in a 7-quart Dutch oven for a less expensive option I love this 7.5 quart Dutch oven from Lodge.
Food processor – I use a food processor to quickly make my tortellini filling.
How to Make Tortellini En Brodo (Step-by-Step)
- Roast the bones. Preheat oven to 400ºF (200ºC). Arrange the bones and carrots, celery and onions in an even single layer on a baking sheet. Roast the bones until browned, about 1 hour.
- Simmer the stock. Remove and add the bones and vegetables to a large 7-quart Dutch oven. Cut the chicken into 6 pieces and save the breasts for another use. Add the chicken pieces along with the garlic, Parmesan rind and peppercorns and cover with cold water. Bring the mixture just to a boil over medium heat then lower and simmer, using a spoon to skim off any scum that rises to the surface and discard. Continue to keep at a bare simmer (just a few small bubbles) for about 4 to 5 hours.
- Strain the stock. Remove the pot from heat. Remove the bones and discard. Strain the broth through a fine mesh strainer into a large bowl, discarding any solids. Transfer the broth to storage containers and refrigerate or freeze until ready to use.
- Make the pasta dough. In the mixing bowl of a stand mixer fitted with the dough hook attachment add the flour, semolina flour, salt and olive oil. In a small bowl whisk together the eggs with 2 tablespoons of water. Use your hand to make a well in the flour and add the egg mixture. Turn the mixer on low speed and beat until a dough forms, about 2 minutes.
- Brown the pork. Heat a large cast iron pan over medium heat, add the butter and allow to melt. Season the pork all over with salt and pepper then add to the pan and brown the meat on all sides, turning occasionally, about 4 minutes total. Remove to a plate and let cool.
- Blend the filling. In the bowl of a food processor fitted with the blade attachment, add the cooked pork loin and prosciutto, pulsing until the meat is finely chopped but not puréed. Add to a medium mixing bowl and stir together with the ricotta, egg yolk and parmesan.
- Roll out pasta dough. Roll out the pasta dough into a thin sheet using a pasta maker (I use the KitchenAid pasta roller attachment set to setting 7). Transfer the dough to a work surface and divide it into two equal balls. Wrap each in plastic wrap and flatten each into a disc. Let stand at room temperature for at least 30 minutes and up to 2 hours.
- Fill the tortellini. Cut the sheet into 2” x 2” squares then add ½ teaspoon of filling into the center of each square. Bring the opposite corners of the square together to form a triangle and use your fingers to seal the sides shut, making sure to remove any air pockets.
- Shape the tortellini. Bring the two bottom corners of the triangle together so they are slightly overlapping at the front of the tortellini and press together to seal. Place the tortellini on a lightly floured baking sheet and cover with plastic wrap as you work so they don’t dry out.
- Repeat. Repeat with the remaining sheets of pasta and filling.
- Heat the broth. Bring the broth to a simmer over medium-low heat. Divide among serving bowls.
- Boil tortellini. Bring a large pot of water to a boil over medium heat. Add the tortellini and cook until they float to the top and are tender but al dente, about 2 to 3 minutes.
- Serve. Ladle the tortellini into the bowls with the broth and serve immediately topped with freshly grated Parmesan cheese.
More About Homemade Stock
Roasting chicken or beef bones before simmering them with vegetables creates depth and complexity, while a slow, gentle simmer ensures every drop of flavor is extracted. For a shortcut, you can use high-quality butcher stock instead of making your own—but skip canned stock, which lacks the rich, homemade taste.
Homemade stock is worth the effort and can be frozen for later use. Let it cool, skim the fat, and store in an airtight container in the fridge for up to a week or freeze for up to three months. For a detailed guide on making your own, check out my homemade stock recipe.
How to Make Tortellini En Brodo in Advance
Elements of this tortellini en brodo soup can be prepared ahead of time, making weeknight dinners or entertaining much easier:
- Prepare tortellini in advance: Make the tortellini and freeze them before cooking to save time on the day of serving.
- Freeze homemade stock: Pour the stock into resealable plastic bags, lay them flat on a baking tray, and freeze. This ensures an even layer for quick thawing and portioning.
- Assemble before serving: Keep ingredients separate until ready to serve for maximum freshness and flavor.
How to Serve Tortellini En Brodo
- As a main: Serve in warm bowls with extra freshly grated Parmesan on top.
- With bread: Pair with crusty bread or focaccia for soaking up the broth.
- For a dinner party: Serve smaller portions as a refined first course.
How to Store Tortellini En Brodo
- Refrigerator: Store broth and tortellini separately in airtight containers for up to 3 days.
- Freezer: Freeze the broth on its own for up to 3 months.
- Reheating: Gently reheat the broth on the stove and add tortellini just before serving.
FAQ – Frequently Asked Questions
What does tortellini en brodo mean?
Tortellini en brodo translates to “tortellini in broth,” highlighting the simplicity and importance of the broth in the dish.
Can I use store-bought tortellini for tortellini en brodo soup?
Absolutely. While homemade tortellini is traditional, high-quality refrigerated tortellini is a great time-saving option.
Is tortellini en brodo soup traditionally served as a main course?
It’s often served as a first course in Italian meals but can easily be enjoyed as a light main dish.v
What’s the best broth for tortellini en brodo soup?
A rich chicken or mixed-bone broth works best, as the broth is the star of the recipe.
Other Recipes to Try
If you loved this delicious tortellini en brodo soup, check out some of these other comforting recipes:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Tortellini en Brodo
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Ingredients:
For the broth:
- 4 pounds veal and beef soup bones
- 3 large carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 2 medium yellow onions, quartered
- 1 whole (4-pound) fryer chicken
- 1 head garlic, top ¼” trimmed off
- 1 Parmesan rind
- 1 teaspoon black peppercorns
- Kosher salt, as needed
For the pasta dough:
- 2 1/3 cups all-purpose flour
- 1 cup semolina flour, plus additional for rolling out dough
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 4 large eggs
For the cheese and prosciutto tortellini filling:
- 2 tablespoons unsalted butter
- ¼ pound pork loin, cut into 1” cubes
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 4 ounces prosciutto
- 1 cup whole milk ricotta
- 1 egg yolk
- ¾ cup grated Parmesan, plus additional for serving
Instructions:
For the broth:
- Preheat oven to 400ºF. Arrange the bones and carrots, celery and onions in an even single layer on a baking sheet. Roast the bones until browned, about 1 hour.
- Remove and add the bones and vegetables to a large 7-quart Dutch oven. Cut the chicken into 6 pieces and save the breasts for another use. Add the chicken pieces along with the garlic, Parmesan rind and peppercorns and cover with cold water. Bring the mixture just to a boil over medium heat then lower and simmer, using a spoon to skim off any scum that rises to the surface and discard. Continue to keep at a bare simmer (just a few small bubbles) for about 4 to 5 hours.
- Remove the pot from heat. Remove the bones and discard. Strain the broth through a fine mesh strainer into a large bowl, discarding any solids. Transfer the broth to storage containers and refrigerate or freeze until ready to use.
For the pasta dough:
- In the mixing bowl of a stand mixer fitted with the dough hook attachment add the flour, semolina flour, salt and olive oil. In a small bowl whisk together the eggs with 2 tablespoons of water. Use your hand to make a well in the flour and add the egg mixture. Turn the mixer on low speed and beat until a dough forms, about 2 minutes.
For the tortellini filling:
- Heat a large cast iron pan over medium heat, add the butter and allow to melt. Season the pork all over with salt and pepper then add to the pan and brown the meat on all sides, turning occasionally, about 4 minutes total. Remove to a plate and let cool.
- In the bowl of a food processor fitted with the blade attachment, add the cooked pork loin and prosciutto, pulsing until the meat is finely chopped but not puréed. Add to a medium mixing bowl and stir together with the ricotta, egg yolk and parmesan.
- Roll out the pasta dough into a thin sheet using a pasta maker (I use the KitchenAid pasta roller attachment set to setting 7). Transfer the dough to a work surface and divide it into two equal balls. Wrap each in plastic wrap and flatten each into a disc. Let stand at room temperature for at least 30 minutes and up to 2 hours.
- Cut the sheet into 2” x 2” squares then add ½ teaspoon of filling into the center of each square. Bring the opposite corners of the square together to form a triangle and use your fingers to seal the sides shut, making sure to remove any air pockets.
- Bring the two bottom corners of the triangle together so they are slightly overlapping at the front of the tortellini and press together to seal. Place the tortellini on a lightly floured baking sheet and cover with plastic wrap as you work so they don’t dry out.
- Repeat with the remaining sheets of pasta and filling.
For serving:
- Bring the broth to a simmer over medium-low heat. Divide among serving bowls.
- Bring a large pot of water to a boil over medium heat. Add the tortellini and cook until they float to the top and are tender but al dente, about 2 to 3 minutes.
- Ladle the tortellini into the bowls with the broth and serve immediately topped with freshly grated Parmesan cheese.
Notes:
Keep the broth at a gentle simmer when cooking the tortellini—boiling too hard can cause the pasta to break apart or lose its filling.
Nutrition:
Calories: 927kcal | Carbohydrates: 68g | Protein: 52g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 303mg | Sodium: 933mg | Potassium: 728mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5904IU | Vitamin C: 7mg | Calcium: 271mg | Iron: 6mg
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