Warm up with our flavorful Tortellini en Brodo Soup recipe. This Italian classic dish features tender cheese-filled tortellini in a rich broth, making it the perfect comforting meal. Plus, this tortellini soup comes together in under 30 minutes for a delicious and quick meal!
Tortellini en Brodo is like a warm, cozy hug from Italy, especially during the Christmas holidays. This classic Italian soup comes from the region of Emilia-Romagna and has a special place at the table on special occasions. Picture a rich chicken broth that’s both comforting and hearty. But the true stars are those delightful cheese-filled tortellini. They’re like tiny parcels of goodness, filled with a mixture of meat and Parmigiano Reggiano, all kissed with a hint of nutmeg. In fact, these pasta pockets are so treasured that they have an official recipe registered by the city of Bologna, where they’re believed to originate.
Why You’ll Love It
- Memorable Traditions: This dish carries the essence of Christmas holidays and gatherings in northern Italy, making it a memorable and cherished recipe to share with loved ones.
- Warmth and Comfort: The comforting, hot bowl of soup offers rich flavor and warmth, perfect for cold days or cozy gatherings with family and friends.
- Flavorful Ingredients: The star of the show, the cheese-filled tortellini, combined with Parmigiano Reggiano and a hint of nutmeg, creates a symphony of delicious flavors.
- Easy: You don’t need to be a seasoned chef to make this traditional Tortellini en Brodo! Home cooks can easily whip up this main dish in no time!
- Chicken or vegetable broth
- Cheese tortellini
- Parmesan cheese rind
- Medium onion
- Celery stalks
- Basil leaves
- Olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Grated Parmesan cheese for serving (optional)
- Large saucepan or large pot
How to Make Tortellini en Brodo
Heat up a large saucepan over medium heat and add a drizzle of olive oil. Toss in the onions, carrots, and celery. Let them simmer in the pan for about 3 to 5 minutes until they turn all soft and slightly see-through (but not too brown).
Pour in the chicken broth and introduce the parmesan rind to the party. Bring it to a gentle simmer for 15 minutes.
Allow the tortellini to simmer until they start floating up to the surface. Once they’re al dente, turn off the heat and give them a zesty squeeze with some lemon zest and juice. Don’t forget to taste for seasoning, and then add a little sprinkle of freshly cracked black pepper, a dusting of parmesan, and a sprinkle of fresh parsley. Buon appetito!
- The parmesan rind here is truly a classic ingredient! This trick was taught to me by a real Italian grandmother who said this is the magic ingredient in any classic Italian soup. If you cannot find it in the grocery store separately, just get a small piece of Parmesan with the rind on it and cut it off once ready to make the soup.
- Many stores, such as Trader Joe’s, already have cut-up mirepoix (the classic aromatic mix of onions, carrots, and celery); some stores even have it in the freezer aisle. It’s a great shortcut when short on time! And makes this soup go even faster!
- Feel free to make your own tortellini if you like using a traditional egg yolk recipe and add in the cheese filling.
- Using store-bought tortellini is one of the reasons this soup moves so quickly. Feel free to also add other fillings such as spinach, chicken, or anything you feel like!
- Feel free to add some boneless chicken breasts into the soup while it’s simmering. Then, just shred it up and add it back to the soup at the end. This will make it a more protein-filled meal!
- Make the tortellini up to 5 days ahead of time and add it towards the end!
- Feel free to add some baby spinach at the end when the soup is off the heat for an extra vegetable boost!
Store leftover broth and tortellini in a separate airtight container for up to 1 week. The pasta can become soggy if left to sit in the broth.
You can also freeze it for 2-3 months!
To reheat, place your broth and tortellini in a small pot over medium heat and heat until warm.Print
Warm up with our flavorful Tortellini en Brodo Soup recipe. This Italian classic features tender cheese-filled tortellini in a savory broth, making it the perfect comfort food. Plus this soup comes together in under 30 minutes for a super quick and delicious meal!
8 cups of chicken or vegetable broth
1 package (9 oz) of cheese tortellini
1 Parmesan rind
1 medium onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
5-6 basil leaves, roughly torn up
1 tbsp of olive oil
Salt and pepper to taste
Fresh parsley for garnish (optional)
1 Lemon, zested and juiced
Grated Parmesan cheese for serving (optional)
Add the olive oil into a pan over medium heat. Add in the onions, carrots and celery. Allow to sweat (cook without giving the vegetables color) for 3-5 minutes. Until veggies are translucent.
Pour in the chicken broth and add in the parmesan rind. Allow to simmer for 15 minutes.
Add in the tortellini and allow to simmer until they start to float up. Once the tortellinis are cooked, turn off the heat, finish with lemon zest and juice. Taste for seasoning and finish off with some fresh cracked black pepper, parmesan and parsley.
What does “Tortellini en Brodo” mean?
“Tortellini en Brodo” is an Italian phrase that translates to “tortellini in broth.” It refers to a classic Italian soup where cheese-filled tortellini pasta is served in a flavorful, usually chicken-based, broth.
Can I make this soup vegetarian or vegan?
Absolutely! You can replace chicken broth with vegetable broth and opt for vegan tortellini to make a vegetarian or vegan version of this classic soup.
What are some side dishes that pair well with Tortellini en Brodo?
Crusty bread, a simple green salad, or bruschetta make excellent side dishes.