Tortellini In Brodo Soup Recipe

Prepare and simmer broth

In a large pot (6-quart or similar), combine 8 cups low-sodium chicken broth and 1 cup water. Add 2 bay leaves, 8 whole black peppercorns, 2 thyme sprigs, 2 crushed garlic cloves, and 1 tsp kosher salt. Bring to a gentle boil over medium-high heat, then reduce heat to low so the liquid maintains a gentle simmer. Simmer uncovered for 15 minutes to allow flavors to meld.

After simmering, taste the broth and adjust seasoning: add up to 1/2 tsp more salt if needed. Remove and discard the bay leaves, thyme stems, and peppercorns (use a slotted spoon or strain if preferred). Keep the broth at a very gentle simmer while you cook the tortellini.

Cook tortellini

Bring the simmering broth up to a gentle boil. Add 1 lb fresh or refrigerated meat tortellini in a single layer as much as possible. Stir gently immediately to prevent sticking. Cook according to package directions for fresh tortellini, usually 3–5 minutes, until they float and are tender but still slightly firm (al dente). Do not overcook.

Finish and serve

Using a slotted spoon or ladle, transfer tortellini to warmed bowls, dividing evenly for 4 servings (about 1/4 lb tortellini per serving). Pour hot strained broth over the tortellini (about 2 cups broth per serving) so each bowl has both pasta and clear broth. Sprinkle about 1/4 cup grated Parmesan over each bowl (total 1 cup divided), divide 1 tbsp chopped parsley among bowls, and grind a little of the 1 tsp freshly ground black pepper over each. If desired, drizzle about 1/4 tsp extra-virgin olive oil per bowl for sheen and flavor. Serve immediately while hot.

Leftovers: Store broth and tortellini separately if possible. In the refrigerator, consume within 2 days; reheat gently to avoid overcooking pasta.