Tortellini in Brodo
Tortellini in Brodo means “Tortellini in Broth” or as my kids call it, Tortellini Soup. Whichever way you prefer to say it it’s always going to start with the broth. Since there are only 2 elements to this soup (well 3 if you add cheese and we always add cheese so okay 3) it’s important to make them count. Start with homemade stock. Making homemade stock couldn’t be easier I promise. If you can chuck everything into a stock pot, turn on the stove and later strain you can make homemade stock. Pretty much anytime I roast a chicken I’m making a batch of chicken stock afterwards. I leave a few jars in the fridge for that week and freeze the rest for later. Which is often. Amazing how many times I use chicken stock a week so I’m really grateful to have some in the freezer to thaw out as needed.
Homemade Chicken Stock
Once or twice a year I do make my own tortellini, usually for holidays or specials occasions. Today isn’t one of those days. If you already have chicken stock on freezer standby and you’re using pre-made tortellini you can make this soup in about 10 minutes. It’s meant as a starter course for your meal so I usually only divvy out 6-8 tortellini per bowl. Any extra means I get to nosh on them while I’m making the bowls pretty. I know it’s a little more time consuming than just straight ladling it the soup into a bowl BUT if you place the tortellini into the bottom of the bowl BEFORE ladling the broth on the top it makes for a much prettier presentation. I don’t recommend using your fingers, not that I’m against eating with my fingers it’s solely because the tortellini are HOT. A spoon works nicely for this.
If you’re insanely hungry or if beautiful bowls aren’t your thing then straight ladle away.
TIP: If you wanted a vegetarian version simply use vegetable stock. Options you know we love them.
Baci!
Tortellini in Brodo
Ingredients
- 5 cups homemade chicken stock
- 2" piece of Parmiggiano Reggiano rind
- 9 ounces fresh cheese tortellini
- 1/4 cup grated Parmigiano Reggiano
- 1 tablespoon minced flat leaf Italian parsley
Directions
- Into a large pot add chicken stock and rind and bring to a boil.
- When boiling, reduce to a simmer. Add tortellini and cook until pasta is tender and cheese is melted.
- Place 6-8 tortellini into each bowl. Ladle broth on top.
- Garnish with grate Parmigiano Reggiano and parsley if desired.
I make tortellini en brodo from scratch (including the brodo that we freeze too) with my family three times annually for the holidays. I’ve never used pre-made tortellini, but it sounds like it would be good for a quick soup.
Mangia,
Roz
This is fabulous! I love making homemade broth and I bet the tortellini are so perfect it in.
This looks perfect on this cold day!
Paula, this looks so comforting for a cold day like today!!
I want this now!!!!
This looks so cozy and delicious!
Cozy is really the word to describe it, I just want to snuggle with a bowl of this in front of a good movie!
I could totally use a big bowl of this right now! Stay warm and I’m so crushing on you and your photos! 🙂
Simple, pretty and delicious!
This looks so tasty and perfect for the cold weather!
I sort of want to take a bath in that. And I have a huge bag of bones in my freezer from various forms of poultry that I think is high time I made some broth with just to have some of that soup!
Yes please… my favorite way to eat tortellini is in soup!
Love tortellini but I’ve never tried it in soup. I will definitely have to now, sounds delicious!
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