Authentic Tortellini in Brodo Recipe

Tortellini in Brodo is one of the most comforting and traditional dishes in Italian cuisine, and it holds a special place in my heart. I learned this recipe from family gatherings and honed it during culinary school. Making tortellini by hand might seem like an ambitious task, but trust me, the result is worth every bit of effort. Delicate handmade pasta filled with a rich, flavorful mixture of pork, prosciutto, and mortadella, all served in a warm, savory broth—it’s Italian comfort food at its finest.

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Tips for Success

1️⃣ Perfect the Filling: Blend the pork, prosciutto, and mortadella until fine, but avoid over-processing to maintain texture. Use freshly grated Parmigiano-Reggiano for maximum flavor.

2️⃣ Rest the Dough: Letting the pasta dough rest is key to achieving the elasticity needed for rolling and shaping the tortellini.

3️⃣ Precision in Shaping: Use a piping bag for the filling to ensure even portions. Seal the edges firmly to prevent the tortellini from opening while cooking.

4️⃣ High-Quality Brodo: Use the best broth you can find or make your own. A good broth enhances the entire dish.

5️⃣ Cook with Care: Boil the tortellini gently to avoid breaking them. They’re done when they float to the surface.

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Tortellini in Brodo Recipe (step by step)

Ingredients:

For the 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)

For the Pasta Dough:

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

For the Brodo:

• High-quality broth (chicken or beef), warmed

For Garnish:

• Freshly grated Parmigiano-Reggiano

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Instructions:

Step 1: Prepare the Filling

1. Lightly season the pork chops and sear them in butter until cooked through. Let cool, then chop roughly.
2. Add the pork, prosciutto, and mortadella to a food processor. Pulse until finely blended.
3. Transfer the mixture to a bowl and mix in eggs, Parmigiano, salt, pepper, and a pinch of nutmeg. Combine thoroughly.
4. Optional: Place the filling in a piping bag and refrigerate while making the pasta.

Step 2: Make the Pasta Dough

1. Combine the flours and salt in a bowl or on a clean surface. Make a well in the center.
2. Crack the eggs into the well and gradually incorporate the surrounding flour using a fork.
3. Knead the dough by hand until smooth and elastic. Wrap in plastic and let rest for 30 minutes.

Step 3: Roll and Shape the Tortellini

1. Divide the dough into four portions. Roll out each portion with a pasta maker until thin (second-to-last setting).
2. Cut the dough into 1.5-inch squares. Pipe or spoon a small amount of filling into the center of each square.
3. Moisten edges with water, fold into a triangle, and press to seal. Indent the center and bring the two pointed ends together to form the tortellini.

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 tortellini in boiling water. When they float to the surface (2-3 minutes), they’re done.
3. Divide the tortellini into bowls and ladle hot broth over them. Garnish with Parmigiano-Reggiano and serve immediately.

What to Serve with Tortellini in Brodo

This dish is a complete meal on its own but pairs wonderfully with crusty bread or a light green salad.

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Tried This Recipe? Share Your Feedback!

I’d love to hear how your tortellini turned out! Tag me @flavorsbyalessandra on Instagram, and don’t forget to leave a comment below. Happy cooking! 🥟✨