Tortellini In Brodo Recipe
Tortellini pasta in clear chicken broth.
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Ingredients
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Tortellini
Brodo (Chicken Broth)
Method
Make the Brodo (Chicken Broth)
- 1
- 2
Simmer the broth
Add chicken, vegetables, parsley, salt, peppercorns, and water to a large stockpot. Bring to a boil, then reduce heat and simmer uncovered for 2–3 hours, skimming off foam as needed.
- 3
Strain the broth
Remove the chicken and vegetables. Strain the broth through a fine sieve or cheesecloth. Discard solids and reserve the clear broth. Keep warm until ready to serve.
Prepare the Tortellini
- 4
- 5
Make the filling
Finely chop or process pork, prosciutto, and mortadella. Mix in Parmesan, nutmeg, salt, and pepper until well combined.
- 6
Roll and cut the pasta
Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Cut into 1.5-inch squares.
- 7
Fill and shape tortellini
Place a small amount of filling (about 1/2 tsp) in the center of each square. Fold into a triangle, press to seal, then bring the corners together to form the classic tortellini shape.
- 8
Cook the tortellini
Bring a pot of salted water to a boil. Add tortellini and cook for 3–4 minutes or until they float and are tender.
Assemble the Dish
- 9
Serve
Ladle hot chicken broth into bowls. Add several tortellini to each bowl. Garnish with additional grated Parmesan if desired and serve hot.
