Tortellini en Brodo is a warm, comforting dish featuring pasta stuffed with tasty filling served in a flavorful broth. It’s like a cozy hug in a bowl!
You’ll love how the broth brings out the best in the tortellini. Whenever I’m feeling chilly, this dish is my go-to for a quick pick-me-up. Just add a sprinkle of cheese, and it’s perfect!
Key Ingredients & Substitutions
Whole Chicken: For the broth, a whole chicken gives the best flavor. You can replace it with chicken parts (like thighs and legs) if that’s easier to find. Just ensure you have bones to build a good broth.
Ricotta Cheese: This creamy cheese is a must for the filling. If you’re looking for a lighter option, cottage cheese works well too. Just blend it a bit smoother before mixing with other filling ingredients!
Prosciutto: This adds a delicious savory flavor to the filling, but if you don’t have it, chopped cooked bacon or even sautéed mushrooms can be tasty alternatives.
Flour: I use all-purpose flour for the dough, but you can substitute half with semolina flour for a slightly different texture that some find preferable. It adds a bit more bite.
How Do I Make the Best Broth?
The broth is the soul of Tortellini en Brodo, so let’s get it right! Start by simmering the chicken and vegetables slowly. This means letting it cook gently without boiling.
- Place chicken and vegetables in the pot with water.
- Once simmering, skim off any foam that appears on the surface.
- Let it simmer for 1.5 to 2 hours; the longer it cooks, the richer the flavor!
- Season with salt and pepper near the end, as this makes it easier to adjust the taste of the broth.
Straining the broth carefully lets you keep all the great flavors while removing solids. Enjoy this during the cooking—it’s therapeutic!
What’s the Key to Perfect Tortellini?
Making tortellini at home can be easy once you get the hang of it! Here’s how to ensure you get those lovely little shapes right:
- Roll the dough thinly; it should be about 1/16 inch thick. Thick dough can be chewy and won’t cook evenly.
- Seal those edges tight! This prevents the filling from leaking out while cooking. Use water to help seal before shaping.
- Cook them right after making for the best texture and flavor. If you need to store them, dust with flour and place in a single layer in the fridge.
Remember, practice makes perfect, so don’t hesitate to try again if the shapes aren’t perfect at first!
How to Make Tortellini en Brodo
Ingredients You’ll Need:
For the Broth:
- 1 whole chicken (about 3-4 lbs), cleaned and quartered
- 1 large onion, peeled and halved
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, crushed
- 1 small bunch of parsley
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 8 cups water (or enough to cover the chicken)
For the Tortellini:
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped cooked prosciutto or ham
- 1/4 tsp freshly grated nutmeg
- Salt and pepper to taste
Garnish:
- Extra grated Parmesan cheese
- Fresh parsley or sage leaves (optional)
How Much Time Will You Need?
This recipe requires about 30 minutes of prep time, 1.5 to 2 hours for simmering the broth, and just a few minutes for cooking the tortellini. So in total, plan for about 2 to 2.5 hours from start to finish, but once you taste it, you’ll see it’s all worth it!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by taking a large pot and placing the quartered chicken in it. Add the halved onion, sliced carrots, celery, crushed garlic, parsley, and bay leaf. Pour in about 8 cups of water or enough to just cover everything. Bring it to a gentle simmer over medium heat, skimming off any foam that collects on the surface. Reduce the heat to low and let it simmer gently for about 1.5 to 2 hours. Afterward, season with salt and pepper to taste. Strain the broth through a fine sieve or cheesecloth into another pot, discarding the solids, and keep the clear broth warm.
2. Prepare the Tortellini Dough:
On a clean, floured surface, mound the flour and create a well in the center. Crack the egg into this well and begin mixing the flour from the edges into the egg gradually. Knead this dough for about 8-10 minutes until it is smooth and elastic. Once done, wrap it in plastic wrap and allow it to rest for about 30 minutes.
3. Prepare the Filling:
In a mixing bowl, combine the ricotta cheese, grated Parmesan, finely chopped prosciutto, nutmeg, and some salt and pepper. Mix everything until nicely combined. This will be your delicious filling.
4. Shape the Tortellini:
Roll out the rested dough thinly on a floured surface until about 1/16 inch thick. Cut the dough into approximately 2-inch squares. Take a small amount (about 1/2 teaspoon) of filling and place it in the center of each square. Fold the square into a triangle, pressing the edges firmly to seal. Bring the two corners of the triangle together, overlapping them slightly, and press to form the traditional tortellini shape.
5. Cook the Tortellini in Broth:
Bring your strained broth back to a gentle simmer. Carefully add the tortellini to the pot and cook for 3-5 minutes, or until they float to the top and are tender.
6. Serve:
Ladle the tortellini along with the broth into soup bowls. Add a handful of extra grated Parmesan cheese on top for extra flavor. You can also garnish with fresh parsley or sage leaves if desired. Serve immediately while it’s hot and comforting!
Enjoy your authentic and comforting Tortellini en Brodo! It’s a dish perfect for sharing, so gather around the table and enjoy!
Can I Use Store-Bought Tortellini Instead of Making My Own?
Absolutely! If you’re short on time, store-bought tortellini works perfectly. Just cook it according to the package instructions and add it to the simmering broth until heated through.
What If I Don’t Have All the Ingredients for the Broth?
No worries! You can use chicken broth or stock instead of making your own. Just add it to the pot with the same vegetables for flavor. Adjust the seasoning as needed since store-bought broths can be saltier.
Can I Freeze the Leftover Broth or Tortellini?
Yes! You can freeze the broth in airtight containers for up to 3 months. For tortellini, freeze them in a single layer on a baking sheet before transferring to a freezer bag. Just boil them directly from frozen—they may need an extra minute or two of cooking time.
How Long Will Leftovers Last in the Fridge?
Leftovers will be good in the fridge for about 3 days. Store the tortellini and broth separately if possible to keep the pasta from getting too soggy.
