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.

Recipe Ingredients

• Beef
• Beef bones with marrow
• Carrot
• Onion
• Celery
• Bay leaf
• Black whole peppercorns
• Salt
• Water 
• Tortellini
• Parmigiano

What is authentic parmigiano?

Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.

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.

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 freshly grated parmigiano.

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, and serve with a vegetable broth. You can also substitute the beef 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

• Classic Minestrone Soup
• Hearty Chickpea Soup
• 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!