Authentic Tortellini in Brodo: Classic Italian Soup Recipe

Tortellini in Brodo is a comforting classic of Italian cooking and one of my favorite dishes. I learned this recipe at family gatherings and refined it in culinary school. Making tortellini by hand takes time, but the delicate pasta filled with a savory mix of pork, prosciutto and mortadella, served in a warm, flavorful broth, is well worth the effort.

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Tips for Success

• Perfect the filling: Pulse the pork, prosciutto and mortadella until finely combined but not pasty. Use freshly grated Parmigiano-Reggiano for the best flavor.
• Rest the dough: Let the pasta dough rest to develop elasticity; this makes rolling and shaping much easier.
• Be precise when shaping: Use a piping bag or a small spoon to portion the filling so each tortellini is uniform. Seal edges well so they don’t open during cooking.
• Use quality brodo: A good chicken or beef broth elevates the whole dish—homemade if possible.
• Cook gently: Boil tortellini in well-salted water and cook gently; they’re ready when they float to the surface.

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Tortellini in Brodo Recipe (step by step)

Ingredients:

Filling:

• 200 g center-cut pork chops, lightly seasoned
• 200 g prosciutto, roughly chopped
• 200 g mortadella, roughly chopped
• 2 large eggs
• 1 cup freshly grated Parmigiano-Reggiano
• Salt and pepper, to taste
• Freshly grated nutmeg (optional)

Pasta dough:

• 150 g all-purpose flour
• 50 g semolina flour
• Pinch of salt
• 2 large eggs

Brodo:

• 4–6 cups high-quality broth (chicken or beef), warmed

Garnish:

• Freshly grated Parmigiano-Reggiano

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Instructions:

Step 1: Prepare the filling

1. Season the pork chops lightly and sear them in butter until fully cooked. Allow to cool, then chop roughly.
2. Combine the cooked pork, prosciutto and mortadella in a food processor and pulse until finely blended.
3. Transfer the mixture to a bowl and stir in the eggs, Parmigiano, salt, pepper and a pinch of nutmeg until well combined.
4. Optional: Spoon the mixture into a piping bag and refrigerate while you prepare the dough to make portioning easier.

Step 2: Make the pasta dough

1. Combine the flours and a pinch of salt on a clean surface or in a bowl. Create a well in the center.
2. Crack the eggs into the well and slowly incorporate the flour using a fork until a shaggy dough forms.
3. Knead the dough by hand until smooth and elastic, about 8–10 minutes. Wrap in plastic and let rest for 30 minutes.

Step 3: Roll and shape the tortellini

1. Divide the dough into four portions. Roll each portion thin with a pasta machine (second-to-last setting) or by hand.
2. Cut the rolled dough into squares roughly 1.5 inches (4 cm) per side.
3. Place a small amount of filling in the center of each square using a piping bag or spoon.
4. Moisten the edges with water, fold the square into a triangle and press the edges to seal.
5. Indent the center gently, then bring the two triangle points together, pressing to seal and forming the classic tortellini shape. Repeat until all are formed.

Step 4: Cook and assemble

1. Bring a pot of salted water to a boil and warm the broth in a separate pot.
2. Cook the tortellini in boiling water. They are done when they float, usually 2–3 minutes for fresh pasta.
3. Divide the tortellini between bowls and ladle the hot broth over them.
4. Finish with freshly grated Parmigiano-Reggiano and serve immediately.

What to serve with Tortellini in Brodo

This is a satisfying meal on its own, but it pairs nicely with crusty bread to soak up the broth or a simple green salad to balance the richness.

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Tried This Recipe? Share Your Feedback!

I’d love to hear how your tortellini turned out. Tag @flavorsbyalessandra on Instagram or leave a comment below. Happy cooking!