Tortellini in Brodo Recipe

A white plate with a serving of tortellini in clear broth, set on a wooden table. The tortellini are small, pasta dumplings filled with ingredients, floating in the golden liquid.

5 from 1 vote

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.

Prep Time1

Cook Time5

Course: dinner, lunch

Cuisine: Italian

Keyword: broth, comfort, cozy, Pasta, soup, tortellini

Servings:

Ingredients

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

Pasta Dough:

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

Brodo:

4-6 cups High-quality broth chicken or beef, warmed

Garnish:

Freshly grated Parmigiano-Reggiano

Instructions

Step 1: Prepare the Filling

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

Step 2: Make the Pasta Dough

Combine all-purpose flour, semolina flour, and a pinch of salt in a bowl or on a clean surface.
Make a well in the center and crack in the eggs. Gradually mix the eggs with the surrounding flour using a fork.
Knead the dough by hand until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Step 3: Roll and Shape the Tortellini

Divide the dough into four portions. Roll out each portion using a pasta maker until it reaches the second-to-last setting (thin but still manageable).
Cut the rolled dough into squares (about 1.5 inches on each side).
Pipe or spoon a small dot of filling in the center of each square.
Lightly moisten the edges with water. Fold one corner over to meet the opposite corner, forming a triangle. Press the edges to seal.
Gently indent the center with your thumb, then bring the two pointed ends together and press to seal. Repeat until all tortellini are formed.

Step 4: Cook and Assemble

Bring a pot of salted water to a boil. In a separate pot, warm the broth.
Cook the tortellini in the boiling water. When they float to the surface, they are done (about 2-3 minutes).
Divide the tortellini into bowls and ladle the hot broth over them.
Finish with freshly grated Parmigiano-Reggiano and serve immediately.
Enjoy your Tortellini in Brodo, a perfect winter dish! 😊

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