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You are here: Home / Recipes / Tortellini en Brodo (Tortellini in Broth)

Tortellini en Brodo (Tortellini in Broth)

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Published on May 16, 2016 by Helen 32 Comments
Last Updated on February 18, 2019

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Tortellini en brodo (Tortellini in Broth) is a simple dish from the North of Italy which is traditionally served at Christmas

Tortellini en brodo (Tortellini in Broth) is a simple dish from the North of Italy which is traditionally served at Christmas

As is often the case with Italian food simplicity means more.  Again and again I have witnessed the Italian way of using quality ingredients, simply cooked.   Tortellini en brodo – or tortellini in broth, popular in the North of Italy is no exception.   This simple dish is often served as a first course at Christmas, although it remains popular and on menus throughout the year.


I first ate tortellini en brodo in Bologna (the home of the Mortadella sausage) last year, in a charming, but unassuming osteria where it was their prided speciality and was ordered by most guests.  Unlike in many British towns, towns in Italy such as Bologna are fortunate to have many small, family run food shops in the narrow shaded streets, many selling their homemade tortellini.  My Italian friend Nicky told me that her mother will buy Tortellini from a very similar shop and bring it back to London and freeze it for their Christmas bowl of tortellini en brodo.

Giovanni Rana tortellini

When I travel I always bring back edible souvenirs, so I can try and replicate the meals I ate at home to bring back happy memories, and to inspire planning for the next trip.  For ease of transportation, I tend to stick to non perishable souvenirs.  Giovanni Rana is one of Italy’s favourite fresh pastas, this artisan, authentically Italian pasta has been made in Verona for over 50 years and can be bought in the UK.

I used the Giovanni Rana cappelletti (meaning little hats, and a cousin of the tortellini) to make my version of the comforting tortellini en brodo, served with a ladle from a large bowl, just like in that little osteria back in Bologna.

Tortellini en brodo (Tortellini in Broth) is a simple dish from the North of Italy which is traditionally served at Christmas
Tortellini en brodo (Tortellini in Broth) is a simple dish from the North of Italy which is traditionally served at Christmas

Pasta needs room to cook, and a common mistake is to use too small a pan.  I always cook pasta in my largest saucepan, even when cooking for one.  Salt the water and allow it to come to a rolling boil, add the pasta and then turn it down to a simmer.  Read the cooking instructions these little cappelletti only need a minute to cook.  Once they are cooked they will puff up slightly and rise to the surface.   Fresh pasta is delicate once cooked so rather than tipping into a sieve remove your pasta with a slotted spoon, and gently shake to drain.    Serve with a little butter, Parmesan, or Grana Padano – less is more, so do not overwhelm and drench your pasta with sauce and cheese.

Scenes in Tuscany
Scenes in Tuscany

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Tortellini en brodo (Tortellini in Broth) is a simple dish from the North of Italy which is traditionally served at Christmas
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Table of Contents

  • Tortellini en Brodo (Tortellini in Broth)
    • Ingredients
    • Instructions
    • Notes

Tortellini en Brodo (Tortellini in Broth)

Tortellini en brodo (Tortellini in Broth) is a simple dish from the North of Italy which is traditionally served at Christmas
Servings: 2
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time2 hrs 40 mins
Total Time2 hrs 50 mins

Ingredients

For the broth

  • 2 free range chicken thighs
  • 1 small onion - peeled and halved
  • 1 stick celery - roughly chopped
  • 2 small carrots - peeled and roughly chopped
  • 1 sprig parsley
  • 5 cm square piece hard cheese rind (Parmesan or Grana Padano are ideal)
  • few pepper corns
  • 750 ml | 3 cups water

To serve

  • 1 packet Giovanni Rana Cappelletti - cooked for one minute or as per packet instructions

Instructions

  • Place all the ingredients for the broth into a large, heavy saucepan with a tightly fitting lid, and bring to a gentle simmer.
  • Put the lid on the pan, turn the heat right down (use a diffuser ring if needed) and allow to cook for 2 and a half hours until the chicken is falling part and you have a fragrant, but delicate broth.
  • Strain through a cheese cloth lined sieve into a clean pan.
  • Reheat to broth to a gentle simmer whilst you cook the pasta.
  • To serve pour the broth into a bowl and add the Giovanna Rana pasta

Notes

Prepare the broth in advance and keep in the fridge for a day, or freeze for up to two months.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Tortellini en Brodo (Tortellini in Broth)
Amount Per Serving
Calories 696 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Cholesterol 115mg38%
Sodium 2097mg91%
Potassium 559mg16%
Carbohydrates 56g19%
Fiber 3g13%
Sugar 5g6%
Protein 33g66%
Vitamin A 10460IU209%
Vitamin C 8.9mg11%
Calcium 97mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Pasta
Cuisine: Italian
Keyword: Tortellini in Broth, tortollini
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Giovanni Rana fresh pasta

Appreciate the essence of real Italy with Giovanni Rana. #LiveItalian. www.liveitalian.co.uk

Tortellini en brodo recipe commissioned by Giovanni Rana.  All opinions our own.

 

Tortellini en brodo (Tortellini in Broth) is a simple dish from the North of Italy which is traditionally served at Christmas

 

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Filed Under: Italian, Main Meal, Pasta, Portfolio Italian, Quick & Easy, Recipes, Sponsored, £ Ingredients: Cheese, Chicken, Onion, Parsley, Pasta, Peppercorns, Vegetables

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    Recipe Rating




  1. Tamara

    5 stars
    Lovely post Helen! I totally agree with you in that Italian cooking is all about the quality of the ingredients. This Giovanni Rana pasta looks fabulous! We are slowly getting more access to quality Italian ingredients in the southwestern United States… I will have to keep my eye out for this pasta (or similar). Perhaps some day I’ll get to visit Italy and experience it first hand :-)

    Reply
    • Helen

      We are so used to great Italian ingredients here, but even 30 years ago things were very different and there was not really any filled fresh pasta for sale at all.

      Reply
      • Luca Marchiori

        When my family first moved to the UK in the 1970s the ONLY pasta available was spaghetti, hence the birth of the thoroughly un-Italian spaghetti bolognese. How times have changed!

        In this part of Italy the family all gets together on Christmas eve to make tortellini in preparation for the next day’s meal. And it’s so cold here that it’s an amazing winter warmer dish. Pop over and I’ll show you how to make them ;)

        Reply
        • Helen

          I saw a blog the other say with a recipe for Spag bol – “just like Mama used to make”. I cringed inwardly.

          I remember spaghetti in the 1970’s – long long packets – and you had to get olive oil from the chemist!

          Reply
  2. Krysten (@themomnoms)

    This looks so great, I usually make my tortellini by hand, but that brand (and the flavors) look quite amazing. Thank you for the post, definitely saving this one :D

    Reply
    • Helen

      I really like the Rana pasta, it is great as it is, or jazzed up like this.

      Reply
  3. Ilona @ Ilona's Passion

    I love tortellini and I make them often at my home. My children can eat them all the time. Definitely Italian cooking is all about quality.

    Reply
    • Helen

      I love Tortellini, so much choice on the filling.

      Reply
  4. Catherine

    This soup looks wonderful! I thoroughly enjoyed this post. Quality over quantity – couldn’t agree more! Giovanni Rana sounds like a wonderful product to try. xo, Catherine

    Reply
    • Helen

      Quality is the most important thing. Love good Italian food.

      Reply
  5. Oriana @Mommyhood's Diary

    I love this recipe because it looks delicious and simple to make! I haven’t tried Rana pasta yet but I will look for that brand next time. Pinning.

    Reply
    • Helen

      It is so easy to make, as well as delicious!

      Reply
  6. Cathy Glynn

    I love the freshness and vibrancy of Italian cooking. Lovely post and I would love to try this pasta x

    Reply
    • Helen

      I love the Giovanni Rana pasta – lots of different ones to choose from.

      Reply
  7. laura dove

    Oh this looks delicious and I think even I could give this a go! I LOVE Italian food, they put so much love into their food somehow, and as you say the ingredients are so important. Italian is definitely our favourite cuisine as a family, I’m always on the look out for new ideas so thank you!

    Reply
    • Helen

      I absolutely agree about the putting the love into the food. I love good simple Italian food made with good ingredients.

      Reply
  8. Fashion and Style Police

    When it comes to food, it is always about quality. I love this recipe. It looks yummy.

    Reply
    • Helen

      Always about the quality.

      Reply
  9. Rachel

    I like the idea of having the tortellini in a broth, it looks just lovely.

    Reply
    • Helen

      Thank you, it is such a comforting dish.

      Reply
  10. Yvonne

    5 stars
    Yum, I will need to try this. It looks delicious. Your lovely photos make me want to go on holiday xxx

    Reply
    • Helen

      Ha! I make myself want to go on holiday too!

      Reply
  11. clairejustine

    Lovely post and pictures Helen. I love tortellini and your broth looks so tasty :)

    Reply
    • Helen

      Thank you, it is one of my favourite ways to serve it now.

      Reply
  12. Kara Guppy

    5 stars
    I have to admit that we are not pasta fans (apart from Eliza) but it the photo’s make it look so delicious

    Reply
    • Helen

      I could not live without pasta! Such an easy staple.

      Reply
  13. Gemma Nuttall

    I LOVE these Tortellini – i always have a bag in the fridge for a quick lunch for myself.
    Utterly delicious and not had it in broth before so I’m going to give it a go this week.
    Looks really yummy!!

    Reply
    • Helen

      My mother always keep a bag or two of Giovanni Rana too. Once opened I freeze the reminder and cook from frozen.

      Reply
  14. Hannah Budding Smiles

    I adore tortellini but have never had it in broth. Good tip about pasta needing space to cook.

    Reply
    • Helen

      It is lovely in broth, so warming!

      Reply
  15. Zena's Suitcase

    5 stars
    This dish sounds amazing, I am going to give it a go I think. There is so much more to Italian food than tomato sauce and pizza isn’t there

    Reply
    • Helen

      Absolutely – and so much “fake” Italian food around too.

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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