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Tortellini in Brodo

Tortellini in Brodo

A holiday staple in Emilia-Romagna, Tortellini in Brodo is the essence of comfort and celebration. Tiny handmade tortellini, filled with a rich meat and cheese mixture, are served in steaming bowls of golden broth. Traditionally eaten on Christmas Day, it’s a dish that feels both elegant and deeply comforting — a reminder that the simplest meals, when made with care, can be the most memorable.
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Prep Time 1 hour
Cook Time 3 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

For the Filling
  • ½ lb 225 g ground pork
  • ½ lb 225 g prosciutto or mortadella, finely minced
  • 1 cup Parmigiano-Reggiano freshly grated
  • 1 egg
  • Pinch of nutmeg
  • Salt and freshly ground black pepper
For the Pasta Dough
  • 3 cups 400 g all-purpose flour
  • 4 large eggs
For the Brodo Broth
  • 1 whole chicken or a mix of chicken and beef bones
  • 1 onion halved
  • 2 carrots cut into chunks
  • 2 celery stalks cut into chunks
  • 2 bay leaves
  • 10 cups water
  • Salt to taste

Method
 

Make the Broth
  1. Place chicken, onion, carrots, celery, bay leaves, and water in a large pot.
  2. Bring to a boil, then reduce to a gentle simmer.
  3. Skim foam from the surface as it cooks.
  4. Simmer for 2–3 hours until rich and flavorful.
  5. Strain, discard solids, and season broth with salt. Keep warm.
Make the Filling
  1. In a bowl, combine pork, prosciutto/mortadella, Parmigiano, egg, nutmeg, salt, and pepper.
  2. Mix until smooth and well combined. Set aside.
Make the Pasta Dough
  1. On a clean surface, form a mound with flour and make a well in the center.
  2. Crack eggs into the well and whisk lightly with a fork.
  3. Gradually incorporate flour until dough forms.
  4. Knead for 8–10 minutes until smooth and elastic.
  5. Wrap in plastic and rest for 30 minutes.
Shape the Tortellini
  1. Roll out dough into thin sheets (pasta machine or rolling pin).
  2. Cut into 2-inch squares.
  3. Place a small dollop of filling in the center of each square.
  4. Fold diagonally into a triangle, press edges to seal.
  5. Wrap corners around your finger and pinch together to form the classic tortellini shape.
Cook & Serve
  1. Bring the broth to a gentle boil.
  2. Add tortellini and cook until they float to the top, about 3–4 minutes.
  3. Ladle into warm bowls, making sure each serving has plenty of broth and pasta.
  4. Serve immediately with extra Parmigiano-Reggiano on the side.

Notes

  • Use high-quality store-bought tortellini if you don’t have time to make them by hand. The homemade broth is what makes this dish shine.
  • Tortellini can be shaped and frozen in advance. Boil straight from frozen in hot broth when ready to serve.
  • Some versions add a touch of beef to the filling or enrich the broth with capon.