Tortellini in brodo

  • Portions: 8 pp.
  • Level: 4/5
  • Preparation: 4 h.
  • Cooking: 3 h.
  • Season: Winter

This traditional Italian Christmas soup will warm up any kitchen this holiday season. Tortellini in brodo has been prepared for generations across Italia and America… and it’s a delicious favorite of celebrity chefs Rachael Ray and Mario Batali.
In the city of Modena, Italy, this dish is typically prepared and enjoyed only on Christmas. It is the absolute perfect recipe for a cold evening for the entire family to savor throughout the year. Although the tortellini fillings vary across seas – from meat filled tortellini prepared in Italia, to ricotta filled in America – each type of tortellini tastes mouthwatering in a warm beef broth.

The finishing touch to this Italian staple preparation is a fine bottle of Santa Cristina to complement.
Tortellini in brodo is typically made as a first course in Italia. It should not be dismissed as a fulfilling main course with a delectable side salad and loaf of crispy bread to dip into the broth. It is a hearty and healthy dish.


For the dough

  • 4 eggs
  • 400g flour
  • Salt

For the stuffing

  • 150g lean pork meat
  • 100g chicken meat
  • 1 small onion
  • ½ glass white wine
  • 50g Mortadella
  • 50g Prosciutto crudo
  • 1 egg
  • Grated Parmesan cheese
  • Salt and pepper
  • Nut meg
  • Butter
  • Olive oil
  • Sage

For the meat broth

  • Celery
  • Carrot
  • Onion
  • Tomato
  • Potato
  • ½ hen
  • 500g beef meat
  • 4 liter water

For the broth: in a big pot put the water and all the ingredients. Bring to a fast boil, then lower the heat, salt, and simmer for at least 2 hours. Filter.

For the dough: make a rign with the flour, break the eggs inside, put a pinch of salt. Start to knead until you get a smooth not sticky dough. Wrap it in the plastic film and set for ½ hour before stretching it.

For the stuffing: brown the lean pork and the chicken meat in the butter, olive oil and chopped onion and sage. Add wine and let it to reduce. Mix in a blender with mortadella, prosciutto. Put the mixture in a bowl and add the egg, the Parmesan cheese, pepper and nut meg.

Roll the dough, cut in small squares; put in the middle a small ball of stuffing and fold in a triangle. Fold the upper edge and turn the other two edges around your finger and press them one over the other to fix.

Cook the tortellini in boiling broth. Serve with grated Parmesan chees.

Recommended with this recipe