Traditional Tortellini in Brodo (in Broth)
This Traditional Tortellini in Brodo (in broth) s a delicious way to serve your favourite tortellini. Whether you make them yourself or use store bought. This easy soup will become one of your favourite recipes.
Tortellini in Brodo is usually made during the Christmas Holidays, although I could eat this anytime of the year! It really is that good. Making your own broth is easier and much healthier than store bought. This way you can also control the salt, I find pre-made extremely salty.
How to make it
In a large pot add a piece of stewing beef, bone with marrow, carrot, onion, celery, spices and water.
Bring to a boil then lower the heat and simmer for about three hours.
Pour the broth through a sieve, place the liquid back in the pot, bring to a boil and add the tortellini, cook until cooked through.
Serve with a sprinkling of parmesan cheese.
What to make with the meat and vegetables?
My mother-in-law would place the meat and vegetable in a bowl and it was delicious that way, but I like to roast them for a bit in the oven on high heat. I sprinkle some oregano and a little extra salt if necessary.
Different types of Broth
This can easily become a vegetarian dish by removing the meat and substituting with a cheese tortellini rather than a meat type. You can also substitute the beef for with chicken if you prefer.
Where did it originate?
In 1790 the first recipe for Tortellini alla Bolognese was written in “L’Apicio Moderno” by Francesco Leonardi. They were very different from today’s tortellini. The filling was made of roasted chicken breast, beef marrow, Parmesan cheese, butter, nutmeg, cinnamon and egg yolks. Also the shape was not the same as it is today. It was formed by two overlapping round pieces of dough that held the filling.
From that moment this delicious dish “Tortellini alla Bolognese” will always be part of the Italian cuisine. Although the shape has changed over time, the way it is served has stayed basically the same. As a soup or broth and accompanied by a sprinkling of parmesan cheese.
How to store it
The cooked Tortellini in Brodo should be eaten when made. If not the tortellini can become mushy and and soft. If you do have left overs then be sure to store it in an airtight container in the fridge and eat within a day.
Any leftover broth should be stored in an airtight container and kept in the fridge. It will keep for up to 4-5 days. It can also be frozen in a freezer safe container. It will keep for up to six months.
More Delicious Italian Soups
Slow Cooker Italian Meatball Soup
Easy Homemade Italian Fish Soup
So if you have never tried one of the more Classic Italian Soups then I hope you take a taste of this Traditional Tortellini in Brodo (in broth) and let me know what you think. Buon Appetito!
Traditional Tortellini in Brodo (in Broth)
Ingredients
- 10 ½ ounces beef (stewing) (300 grams)
- 1-2 beef bones with marrow
- 1 large carrot (quartered)
- 1 medium onion (halved)
- 1 stalk celery (halved)
- 1 bay leaf
- 3-4 black whole peppercorns
- ¼-½ teaspoon salt (or to taste)
- 12 cups water (3 litres)
- 1 pound tortellini (I used the smaller type with meat) (500 grams)
Instructions
- In a large pot add the beef, bone with marrow, the carrot, onion, celery, spices and water. Bring to a boil on medium high heat, then lower the heat and simmer for about three hours half covered, stirring occasionally, remove any foam that appears on the top of the broth.
- Pour the broth through a sieve, then place the liquid back in the pot (taste for salt), bring to a boil and add the tortellini, cook until cooked through. Serve immediately with a sprinkling of parmesan cheese.
WHAT TO MAKE WITH THE MEAT & VEGETABLES
- My mother-in-law would place the meat and vegetable in a bowl and it was delicious that way, but I like to roast them for a bit in the oven on high heat. I sprinkle some oregano, a drizzle of olive oil and a little extra salt if necessary.Â