Traditional Tortellini in Brodo (in Broth)
This Traditional Tortellini in Brodo (in broth) is a delicious way to serve your favourite tortellini.This easy soup will become one of your favourites.
Servings: 6 servings
Calories: 318kcal
Ingredients
- 10½ 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.
Notes
This can easily become a vegetarian dish by removing the meat and substituting with a cheese tortellini rather than a meat type and using a vegetable broth instead.
You can also substitute the beef with chicken if you prefer.
When I made this I made half the pasta and half the broth, the remaining broth I froze.
Nutrition
Calories: 318kcal | Carbohydrates: 36g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 491mg | Potassium: 252mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2035IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 3mg