Best 6 Homemade Tortellini In Broth Recipes

TORTELLINI IN CHICKEN BROTH

Steps:

• Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.

TORTELLINI IN CAPON BROTH

Steps:

• In the bowl of a food processor, combine flour, 1/4 teaspoon salt, 1 tablespoon olive oil, 2 eggs, and 1 yolk. Pulse until mixture comes together and dough is slightly tacky (it should not stick to fingers when squeezed). Transfer to a clean surface; knead dough into a ball. Flatten into a disk, wrap in plastic, and chill for 1 hour.
• Heat the remaining tablespoon olive oil in a medium skillet over medium heat. Sprinkle veal with salt and pepper; cook until brown, 1 to 1 1/2 minutes per side. Transfer cooked veal, oil, and any brown bits from bottom of skillet to the bowl of a food processor. Add remaining egg, mortadella, prosciutto, Parmesan, and nutmeg; season with salt and pepper; process until finely ground. Transfer mixture to a small bowl, cover, and place in the refrigerator.
• Remove pasta dough from refrigerator; divide into three equal pieces. Cover with plastic wrap. Set pasta machine on largest setting; roll one piece of pasta dough through. Fold into thirds; repeat on largest setting. Switch to smaller settings for each pass until dough is rolled into a thin sheet. Cut dough into 2-inch squares. Place a rounded 1/4 teaspoon filling in center of each square. Fold square diagonally in half to form a triangle, point up. Holding bottom left corner of the triangle between thumb and index finger, fold the right side of the triangle over in front and down. Wrap the right side under the finger that is holding the left corner of the triangle; press together to seal. Place formed tortellini on a parchment-lined baking sheet; cover with plastic wrap. Repeat rolling, cutting, filling, and shaping dough until all dough and filling have been used.
• Bring the capon broth to a boil in a large saucepan over high heat. Add the tortellini, lower heat to medium, and simmer until tortellini float to the surface, or are cooked through, 3 to 5 minutes. Divide soup and tortellini among twelve bowls, and serve.

CHEESE TORTELLINI IN LIGHT BROTH

Steps:

• Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
• Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

TORTELLINI IN PORCINI BROTH

Steps:

• If you haven't soaked the Porcini in advance (see note below) set combine Porcini and water in a saucepan and bring to a simmer; let soak for 20 minutes or until tender. Drain soaked Porcini, rinse them to remove grit; and chop them. Strain the soaking liquid through non-bleached paper towel or cotton cheesecloth-lined sieve; reserve for later.
• Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and saute for a few seconds. Add the fresh mushrooms, cover and cook over very low heat until mushrooms are tender (if they begin to stick to the bottom of the pan, add a few spoonfuls of mushroom soaking liquid). Add reserved Porcini liquid and broth and bring to a simmer; add tortellini and cook, uncovered for 5 minutes or until tender. Season to taste with salt and pepper and portion out; garnish with chives.
• NOTE - to soak mushrooms in advance; cover 2 ounces of dried mushrooms with 1 quart of water; set in refrigerator overnight or for longer; remove soaked mushrooms and soaking liquid as needed.

HOMEMADE TORTELLINI IN BROTH

Steps:

• Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside. Chop mortadella finely and combine in a bowl with the chicken, ricotta, 1 cup grated Romano, 1 egg, nutmeg, salt and pepper, and mix well.
• Heap the flour in a mound on a board and make a well in the center. Break in the 2 remaining eggs and knead into soft, smooth dough. Roll out into a thin (1/8" thick) sheet and cut into 1-1/4" circles (you can use a small juice glass).
• To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring.
• Bring chicken broth to a simmer.
• Bring the stock to a boil. Drop in tortellini and cook until al dente, about 3-4 minutes. Drain and serve in bowls of broth, passing remaining grated cheese.

TORTELLINI IN BROTH WITH ESCAROLE

Steps:

• Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
• Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
• Add tortellini; cook until they float to the top, 4 to 5 minutes.
• Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.