Tortellini In Brodo Recipe

Roast bones (optional but recommended)

Preheat oven to 425°F (220°C). Spread chicken bones on a rimmed baking sheet and roast 25–30 minutes until browned. This step deepens flavor; skip if short on time.

Simmer stock

Place roasted (or raw) bones in a large stockpot. Add water, halved onion (unpeeled), carrot, celery, crushed garlic, bay leaves, peppercorns and thyme. Bring to a rolling boil over high heat, then immediately reduce to a gentle simmer. Skim any foam from the surface during the first 20 minutes.

Simmer gently, partially covered, for 2 to 3 hours to extract flavor. Add 2 tsp kosher salt about halfway through and adjust to taste at the end. If you need a clearer broth, strain through a fine-mesh sieve lined with cheesecloth into a clean pot, pressing solids to extract liquid. Keep broth hot on low heat until ready to assemble.

Season the chicken thighs with 1 tsp salt and 1/2 tsp pepper. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat until shimmering.

Add the thighs and sear 3–4 minutes per side until golden brown. Reduce heat to medium-low, add 1/4 cup hot strained broth to the pan, cover and braise 8–10 minutes until internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then shred or dice into bite-size pieces.

Reserve any pan juices and skim off excess fat; you can add a tablespoon of the strained broth back to the pan juices for flavor in the final soup if desired.

Bring the strained hot broth back to a gentle simmer in a wide pot. Taste and adjust seasoning with salt if needed.

Add the fresh tortellini to the simmering broth and cook according to package directions (usually 3–5 minutes) until al dente and they float. Stir gently so tortellini do not stick together.

When tortellini are cooked, stir in the shredded braised chicken and warm through for 1 minute.

Ladle tortellini and broth into warmed bowls. Sprinkle each serving with a generous amount of finely grated Parmigiano-Reggiano (about 2–3 tablespoons per serving), a pinch of chopped parsley, and a crack of freshly ground black pepper. Finish with a drizzle of finishing olive oil if using.

Serve immediately so the tortellini remain plump and the broth fragrant. Pass extra grated Parmigiano at the table.