Our guide on How To Make Homemade Tortellini in Brodo one of the most popular recipes in Bologna, Italy.
Tortellini in Brodo is a classic Italian dish that features delicate tortellini pasta served in a rich, flavorful broth. This comforting dish is particularly popular in the Emilia-Romagna region, especially around Bologna. Making tortellini from scratch can be a bit time-consuming, but the result is well worth the effort.
Tortellini in brodo is a heartwarming dish that’s perfect for a special occasion or a comforting meal on a cold day. The combination of homemade pasta, rich filling, and flavorful broth makes this dish a true Italian classic. Enjoy!
Here’s a guide on how to make homemade tortellini in brodo, along with tips and an estimate of its calorie content.
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How to Make Tortellini in Brodo
Tortellini in Brodo Recipe Ingredients
For the Tortellini Pasta Dough:
2 cups (250 grams) all-purpose flour
3 large eggs
A pinch of salt
For the Tortellini Filling:
1/2 cup (100 grams) ground pork
1/2 cup (100 grams) ground veal
1/2 cup (100 grams) prosciutto, finely chopped
1/4 cup (50 grams) mortadella, finely chopped
1/2 cup (50 grams) grated Parmesan cheese
1 egg yolk
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
For the Brodo (Broth):
8 cups (2 liters) chicken or beef broth (homemade or good-quality store-bought)
1 small onion, peeled
1 carrot, peeled and cut into chunks
1 celery stalk, cut into chunks
1 bay leaf
Salt, to taste
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Step By Step How to Make Tortellini in Brodo
Make the Tortellini Dough
On a clean work surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add a pinch of salt, and gradually mix the flour into the eggs with a fork.
Once combined, knead the dough with your hands until it is smooth and elastic, about 8-10 minutes. If the dough is too sticky, add a little more flour; if too dry, add a drop of water. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
In a small skillet, cook the ground pork and veal over medium heat until browned and fully cooked. Let it cool slightly.
Combine the Filling Ingredients
In a food processor, combine the cooked pork and veal, chopped prosciutto, mortadella, grated Parmesan, egg yolk, nutmeg, salt, and pepper. Pulse until the mixture is smooth and well combined. Set aside.
Assemble the Tortellini
Divide the rested dough into four pieces. Working with one piece at a time, roll it out on a lightly floured surface or using a pasta machine, until it’s thin enough to see your hand through it (about 1/16 inch thick).
Using a round cutter (about 2 inches in diameter), cut out circles of dough. Place a small amount of filling (about 1/2 teaspoon) in the center of each circle.
Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal. Bring the two corners together and press to form a ring, creating the classic tortellini shape.
Repeat the process with the remaining dough and filling. Place the shaped tortellini on a lightly floured surface to prevent sticking.
Prepare the Brodo (Broth)
In a large pot, combine the broth, onion, carrot, celery, and bay leaf. Bring to a simmer over medium heat. Let it cook gently for about 30 minutes to allow the flavors to develop. Strain the broth, discard the vegetables, and season with salt to taste.
Cook the Tortellini and Serve
Bring the strained broth to a gentle boil. Add the tortellini and cook for 3-4 minutes, or until they float to the surface and are tender. Ladle the tortellini and broth into bowls. Serve hot, with extra grated Parmesan cheese on the side if desired.
Tips To Make Tortellini in Brodo
The dough should be rolled out very thin to ensure that the tortellini are delicate and cook evenly. Ensure the edges are well-sealed to prevent the filling from leaking out during cooking.
For the best flavor, use homemade broth if possible. Simmer it slowly to extract maximum flavor from the ingredients.
How Many Calories Have Tortellini in Brodo
A typical serving of tortellini in brodo (about 10-12 tortellini with broth) can range from 300 to 400 calories, depending on the size of the tortellini and the ingredients used in the filling and broth.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.