Tortellini in Brodo: A Comforting Italian Soup

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Tortellini in Brodo is a classic Italian dish that combines delicate pasta filled with savory ingredients, typically served in a clear, flavorful broth. Originating from the Emilia-Romagna region in Northern Italy, Tortellini in Brodo exemplifies the region’s culinary traditions and craftsmanship, where pasta-making is considered an art form. Join us as we explore the history, ingredients, preparation, and cultural significance of Tortellini in Brodo, and learn how to prepare this comforting soup step-by-step.

Origins and History

Tortellini in Brodo traces its roots to Bologna, often referred to as the culinary capital of Italy’s Emilia-Romagna region. Legend has it that Tortellini’s distinctive navel-like shape was inspired by the sight of Venus’s belly button. This beloved dish gained popularity in the 17th century, evolving from a festive dish enjoyed during celebrations and holidays to a beloved comfort food enjoyed year-round. Today, Tortellini in Brodo remains a cherished part of Italian cuisine, cherished for its simplicity, rich flavors, and comforting appeal.


For the Tortellini:

  • 1 batch of homemade tortellini (see recipe below) or store-bought fresh tortellini

For the Broth:

  • 8 cups chicken broth (homemade or low-sodium store-bought)
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 onion, peeled and halved
  • 2 cloves garlic, peeled and smashed
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste

For Homemade Tortellini (if making from scratch):

  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/4 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Nutmeg, freshly grated, to taste
  • Water, as needed


For the Tortellini (if making from scratch):

  1. Prepare the Pasta Dough:
    • On a clean surface, mound the flour and create a well in the center.
    • Crack the eggs into the well, add salt, and lightly beat the eggs with a fork.
    • Gradually incorporate the flour into the eggs until a dough forms. Knead the dough until smooth and elastic, adding water if necessary.
    • Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Make the Filling:
    • In a bowl, combine ricotta cheese, grated Parmesan cheese, chopped parsley, and a pinch of nutmeg. Mix until well combined and smooth.
  3. Roll and Shape the Tortellini:
    • Divide the dough into smaller portions. Roll out each portion thinly with a rolling pin or pasta machine.
    • Cut the rolled dough into small squares (about 2 inches wide).
    • Place a small amount of filling (about 1/2 teaspoon) in the center of each square.
    • Fold the dough over the filling to form a triangle, then bring the two opposite corners together, overlapping slightly, to form a ring. Press the edges to seal.
    • Place the finished tortellini on a floured baking sheet and cover with a damp cloth to prevent drying out.

For Tortellini in Brodo:

  1. Prepare the Broth:
    • In a large pot, combine chicken broth, chopped carrot, celery, onion, garlic, thyme, and bay leaf.
    • Bring to a boil over medium-high heat, then reduce heat and simmer for 20-30 minutes, allowing the flavors to meld.
    • Season with salt and freshly ground black pepper to taste.
  2. Cook the Tortellini:
    • Bring a separate pot of salted water to a boil. Add the tortellini and cook according to package instructions (or if homemade, cook for about 2-3 minutes until they float to the surface).
    • Drain the tortellini and transfer them to the prepared broth.
  3. Serve:
    • Ladle the hot broth and tortellini into serving bowls.
    • Garnish with freshly grated Parmesan cheese and chopped parsley, if desired.
    • Serve immediately and enjoy the comforting flavors of Tortellini in Brodo.

Tips for Perfect Tortellini in Brodo

  • Broth Flavor: Simmering the broth with aromatics like carrot, celery, onion, and herbs enhances the flavor of Tortellini in Brodo.
  • Tortellini Texture: Cook the tortellini just until al dente to maintain their delicate texture in the broth.
  • Variations: Experiment with different fillings for the tortellini, such as spinach and ricotta or meat-based fillings, to suit your taste preferences.

Cultural Significance

Tortellini in Brodo reflects Italy’s culinary craftsmanship and dedication to using fresh, quality ingredients. In Emilia-Romagna, where pasta-making is considered an art form, Tortellini in Brodo symbolizes comfort, hospitality, and the joy of sharing meals with loved ones. Traditionally served during festive occasions and family gatherings, this dish embodies the warmth and richness of Italian culinary traditions, inviting people to savor the simple pleasures of good food and heartfelt connections.


Tortellini in Brodo is more than just a soup—it’s a celebration of Italian culinary heritage and the art of pasta-making. With its tender pasta filled with savory ingredients, bathed in a flavorful broth, Tortellini in Brodo offers a taste of comfort and tradition in every spoonful. Prepare this beloved Italian dish at home to experience the joy of homemade pasta and share in the timeless pleasure of gathering around the table with family and friends. Whether enjoyed as a comforting meal on a chilly day or a special treat for a festive occasion, Tortellini in Brodo promises to warm the soul and create lasting memories through its delicious simplicity.

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Written by Robert Zelesky

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