Tortellini en Brodo is a comforting dish of small pasta filled with meat, swimming in a warm broth. It’s like a cozy hug in a bowl!
This meal is perfect for chilly days when you want something hearty. I love to serve it with a sprinkle of cheese on top for extra flavor. It’s just so good!
Key Ingredients & Substitutions
Whole Chicken: Using a whole chicken adds depth to the broth. If you’re short on time, store-bought rotisserie chicken works too—just add it to the broth at the end to warm through.
Carrots and Celery: These veggies are a classic flavor base. You can use other vegetables like parsnips or leeks for a twist. Fresh herbs can also enhance the flavor.
Flour for Dough: All-purpose flour is standard, but you can try using semolina flour for a firmer texture. Gluten-free flour blends can be used as well, though the texture may differ.
Ground Meat: Feel free to substitute with ground turkey, chicken, or even plant-based meat for a lighter or vegetarian version. Each option will bring its own flavor to the filling.
Parmigiano-Reggiano: This cheese gives a nice saltiness. If you can’t find it, Pecorino Romano or Grana Padano are good substitutes.
How Do I Make the Perfect Broth?
Making a clear and flavorful broth is essential for Tortellini en Brodo. Here’s how to ensure your broth is top-notch:
- Start with cold water and bring the broth slowly to a boil. This helps extract flavors gradually.
- Skim any foam from the surface while cooking to keep it clear.
- Don’t rush the simmering—allow at least 1.5 to 2 hours for a rich flavor infusion.
- Adjust seasonings at the end for a well-balanced taste, adding salt and pepper to your preference.
What’s the Best Way to Shape Tortellini?
Shaping tortellini can seem tricky, but with practice, it becomes easier! Here are helpful steps:
- Roll the dough thinly (about 1/16 inch); this prevents thick pasta bites.
- Be sure to seal the edges tightly to avoid leakage during cooking.
- After folding the triangle shape, bring the corners together and pinch to secure. A little water on your fingers can help seal better.
With these tips, you’re on your way to creating a delicious and fulfilling bowl of Tortellini en Brodo that everyone will love! Enjoy!
How to Make Tortellini en Brodo
Ingredients You’ll Need:
For the Broth:
- 1 whole chicken (about 3-4 lbs), cleaned
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 large onion, peeled and halved
- 2 cloves garlic
- 1 small bunch fresh thyme
- 2 bay leaves
- 10 cups cold water
- Salt and freshly ground black pepper, to taste
For the Tortellini:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
For the Filling:
- 1/2 cup ground pork
- 1/2 cup ground veal or chicken
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 egg yolk
- Salt and freshly ground black pepper, to taste
- A pinch of nutmeg
For Garnish:
- Fresh thyme or parsley leaves (optional)
- Additional grated Parmigiano-Reggiano cheese, for serving
How Much Time Will You Need?
You will need about 30 minutes for prep work (including making the filling and shaping the tortellini), and 2 hours for simmering the broth. Cooking the tortellini takes another 5 minutes, so expect a total of about 2.5 hours for this comforting dish! Perfect for a cozy dinner.
Step-by-Step Instructions:
1. Make the Broth:
In a large stockpot, place the whole chicken and cover it with 10 cups of cold water. Add the chopped carrots, celery, onion, garlic, thyme, and bay leaves. Bring the pot to a boil, then reduce the heat and let it simmer uncovered for about 1.5 to 2 hours, skimming off any foam that rises to the top. Once done, remove the chicken and vegetables. Strain the broth using a fine sieve or cheesecloth, and season with salt and pepper to taste. Keep the broth warm for serving.
2. Prepare the Pasta Dough:
On a clean, flat surface, pour the flour and create a well in the center. Crack the eggs into the well and sprinkle with salt. Using a fork, gently beat the eggs and start incorporating flour from the edges until the dough begins to form. Knead the dough for about 10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
3. Make the Filling:
In a mixing bowl, combine the ground pork, ground veal (or chicken), grated Parmigiano-Reggiano, egg yolk, salt, pepper, and nutmeg. Mix everything well until thoroughly combined. This will be your delicious filling for the tortellini!
4. Shape the Tortellini:
Roll out the pasta dough very thinly on a floured surface, aiming for about 1/16 inch thickness. Cut the dough into 2-inch squares. Place a small amount (about 1/2 teaspoon) of filling in the center of each square. Fold the square diagonally into a triangle, pressing the edges to seal. Now, bring the two corners of the long side together and pinch to seal, forming the classic tortellini shape.
5. Cook the Tortellini:
Bring the strained chicken broth to a gentle boil. Carefully add the tortellini to the simmering broth and cook for about 3-5 minutes, or until the pasta floats to the surface and is tender. If you have a lot of tortellini, it’s best to cook them in batches to avoid overcrowding the pot.
6. Serve:
Ladle the tortellini with broth into individual bowls. If you like, garnish with fresh thyme or parsley leaves for color and flavor. Serve immediately with additional grated Parmigiano-Reggiano on the side. Enjoy your warm and comforting Tortellini en Brodo!
Can I Use Store-Bought Tortellini Instead of Making My Own?
Absolutely! If you’re short on time, store-bought tortellini can easily be used in this recipe. Just cook them in the broth according to the package instructions, and you’ll still have a delicious Tortellini en Brodo!
How Should I Store Leftover Broth and Tortellini?
Store leftover broth in an airtight container in the fridge for up to 4 days. For tortellini, it’s best to keep them separate from the broth. They can be refrigerated for up to 3 days. Reheat them together in the broth for the best flavor!
Can I Freeze Tortellini en Brodo?
Yes, you can freeze both the broth and tortellini. Freeze the broth in portions to make reheating convenient. Fresh tortellini can also be frozen; prepare them in advance, then freeze in a single layer before transferring them to a freezer bag. When ready to use, cook them straight from frozen in boiling broth.
What Other Ingredients Can I Add to the Broth?
Feel free to customize your broth! You can add other vegetables like bell peppers, leeks, or mushrooms. Fresh herbs like parsley or dill can also enhance the flavor profile. Just be sure to let those flavors simmer for a bit in the broth for the best results!
