Tortellini in Brodo (Tortellini in brodo)
Overview
Tortellini in brodo is the festive soup of Bologna and Emilia-Romagna: tiny rings of fresh egg pasta filled with pork, prosciutto, mortadella, Parmigiano Reggiano and nutmeg, served in a clear, golden broth. The broth is made by simmering capon or chicken with beef and vegetables for hours and then straining it until it is clear. The tortellini are cooked directly in the broth for a few minutes, and the soup is served with extra grated Parmigiano. It is eaten above all at Christmas.
History
Tortellini have been made in Bologna and Modena for centuries, and local legend ties their shape to the navel of Venus. In 1974 the Learned Confraternity of the Tortellino deposited an official recipe for the filling with the Bologna Chamber of Commerce. Shaping tortellini by hand is still a family activity before the holidays, and serving them in broth rather than with sauce is considered the traditional way.
Main ingredients
Meat-filled tortellini, capon or beef broth, parmigiano reggiano, mortadella, prosciutto, nutmeg. The soup is built on capon and beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · More soups from Italy
Recipe outline serves 4 · ~180 min
Ingredients
- 300 g fresh tortellini
- 1.5 l capon or chicken and beef broth
- 60 g Parmigiano Reggiano, grated
- salt
- For the broth: 1 capon or chicken, 500 g beef, onion, carrot, celery
Allergens: Contains: Celery, Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the capon, beef and vegetables in 3 l water for 3 hours, skimming often.
- Strain the broth and season.
- Bring 1.5 l broth to the boil, add the tortellini and cook for 3 to 4 minutes.
- Serve with grated Parmigiano.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
