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Name: Authentic Tortellini in Brodo Recipe
Prep time: 60 min
Cook time: 180 min
Yield: 4
Cuisine: Italy
Ingredients: *For the Broth:**; 1 whole chicken (about 3-4 lbs / 1.5-2 kg), preferably organic; 1 large onion, peeled and halved; 2 carrots, peeled and roughly chopped; 2 celery stalks, roughly chopped; 1 large parmesan rind (optional, but recommended); 10 whole black peppercorns; 2 bay leaves; 1 large handful of fresh parsley, including stems; Salt to taste; *For the Tortellini Filling (Ripieno):**; 1/2 lb (225g) ground pork; 1/4 lb (115g) mortadella, finely minced or ground; 1/4 lb (115g) prosciutto crudo (Parma ham), finely minced; 1 large egg; 1/2 cup (50g) freshly grated Parmigiano-Reggiano cheese; A pinch of freshly grated nutmeg; Salt and freshly ground black pepper to taste; *For the Pasta Dough and Assembly:**; 2 cups (250g) "00" flour (plus more for dusting); 2 large eggs; 1 tablespoon olive oil; A splash of water (if needed); Extra Parmigiano-Reggiano cheese, for serving

Tortellini in Brodo

🇮🇹 Italy

Emilia-Romagna

Italian meat-filled pasta soup

Soup

Pasta

Emilian

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Ingredients

Tortellini pasta filled with meat

served in a hot broth

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