Best 4 Tortellini En Brodo Recipes

Tortellini en Brodo, a classic Italian soup dish, is a delightful symphony of flavors that warms the soul and tantalizes the taste buds. Originating from the Emilia-Romagna region of Italy, this culinary gem features delicate tortellini pasta dumplings enveloped in a rich, savory broth, creating a harmonious union of textures and tastes.

This article presents a comprehensive guide to crafting this delectable dish, offering three enticing variations: the traditional Tortellini en Brodo, a vegetarian-friendly rendition, and a hearty version with added vegetables. Each recipe is meticulously detailed, providing step-by-step instructions, ingredient lists, and cooking tips to ensure a successful culinary endeavor.

The traditional Tortellini en Brodo recipe stays true to its classic roots, using a flavorful combination of beef, chicken, and pork broth as the base. The homemade tortellini, filled with a mixture of pork, mortadella, and Parmigiano-Reggiano cheese, adds a delightful dimension of taste and texture.

For those seeking a meatless option, the vegetarian Tortellini en Brodo recipe offers a delightful alternative. A rich vegetable broth infused with aromatic herbs and spices forms the foundation of this comforting soup. The tortellini, filled with a savory blend of ricotta, spinach, and Parmesan cheeses, provides a satisfying and flavorful experience.

Finally, the Tortellini en Brodo con Verdure recipe caters to those who relish a hearty and wholesome soup. This variation incorporates an assortment of vegetables, including carrots, celery, and peas, adding vibrant colors and a medley of flavors. The tortellini, filled with a combination of beef and pork, offers a robust and satisfying taste.

Whether you prefer the traditional, vegetarian, or vegetable-enriched version, this article provides the necessary guidance to create an exceptional Tortellini en Brodo that will impress your family and friends.

Here are our top 4 tried and tested recipes!

TORTELLINI IN PARMESAN BRODO

Tortellini in Parmesan Brodo image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound Parmesan rinds
1 carrot, peeled and chopped
1 celery stalk, chopped
1 head garlic, halved across the equator
1 onion, halved
4 sprigs fresh oregano
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt, plus for pasta water
1 pound spinach pasta tortellini (spinach pasta filled with cheese)
2 tablespoons chopped fresh flat-leaf parsley

Steps:

To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. Strain into a clean saucepan and keep warm over low heat.
Meanwhile, bring a large pot of well-salted water to a boil. Add the tortellini and cook for 2 minutes less than the package instructions, about 4 minutes. Drain well, then add the tortellini to the broth to finish cooking. Stir in the parsley and serve.

TORTELLINI IN BRODO

Tortellini in Brodo image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
2 carrots, halved lengthwise and thinly sliced
2 small celery stalks, thinly sliced
4 cloves garlic, smashed
4 cups low-sodium chicken broth
1 small piece parmesan rind
2 wide strips lemon zest (removed with a vegetable peeler)
1 12-ounce bone-in smoked pork chop, diced (bone reserved)
1 9-ounce package refrigerated cheese or meat tortellini
1 small head escarole, chopped
Freshly ground pepper

Steps:

Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams

TORTELLINI EN BRODO

Tortellini en Brodo image

Tortellini en brodo ("in broth") is a traditional first course for Christmas feasts in northern Italy. Because it calls for only a few ingredients, make sure they are of the highest quality, especially the chicken stock (now is a good time to use any you might have in your freezer).

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 3

Ingredients

2 quarts homemade or store-bought low-sodium chicken stock
Coarse salt and freshly ground pepper
1 pound fresh or frozen tortellini, filled with cheese

Steps:

In a small stockpot, bring stock to a boil over medium heat. Season with salt and pepper, and stir in tortellini. Cook pasta according to package instructions (it should float to the top when finished). Remove from heat, and serve hot.

TORTELLINI IN BRODO

Tortellini in Brodo image

Make and share this Tortellini in Brodo recipe from Food.com.

Provided by Mommy Diva

Categories Stocks

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 quarts chicken stock
2 (10 ounce) bags spinach
2 (9 ounce) bags cheese-filled tortellini, frozen (approx.size of bags)
1/4 cup fresh flat-leaf parsley, approx. a handful of
1 lemon, zest of
1 cup parmigiano-reggiano cheese, to taste (approx. couple of handfuls)
1 loaf crusty bread

Steps:

Place stock in large pot and bring to boil.
Drop in the frozen tortellini.
Stir and then cook per package directions.
When tortellini are done, spoon into soup bowls (pasta will look like puffed up pillows).
Drop a few leaves of spinach on each bowl to wilt.
Top with some lemon zest, if desired, and a small handful of Parmigiano.
Serve with crusty bread and a fabulous glass of wine.
Enjoy! ;).

Nutrition Facts : Calories 719, Fat 18.2, SaturatedFat 7.5, Cholesterol 59.7, Sodium 1741.5, Carbohydrate 100.2, Fiber 6, Sugar 9, Protein 38.1

Tips:

Choose the right tortellini: Fresh tortellini cooks faster than dried tortellini, so adjust the cooking time accordingly. If using dried tortellini, soak them in warm water for 30 minutes before cooking to reduce the cooking time.
Use a flavorful broth: The broth is the base of the soup, so make sure it's flavorful. You can use a store-bought broth or make your own using chicken, beef, or vegetable stock. Add some herbs and spices to the broth for extra flavor.
Don't overcrowd the pot: When cooking the tortellini, don't overcrowd the pot. The tortellini should have enough room to move around so they cook evenly. If you're cooking a large batch, cook the tortellini in batches.
Cook the tortellini until they are al dente: Tortellini should be cooked until they are al dente, which means they are tender but still have a slight bite to them. Overcooked tortellini will be mushy.
Serve the soup hot: Tortellini en brodo is best served hot. Ladle the soup into bowls and garnish with grated Parmesan cheese, chopped parsley, or a drizzle of olive oil.

Conclusion:

Tortellini en brodo is a classic Italian soup that is easy to make and packed with flavor. With its combination of tender tortellini, flavorful broth, and fresh herbs, this soup is sure to warm your heart and soul. So next time you're looking for a comforting and delicious meal, give tortellini en brodo a try. You won't be disappointed!