Name: Tortellini in Brodo (in broth)
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 6
Cuisine: Italian
Ingredients: 3 Tbsp. extra virgin olive oil; 1 small onion- chopped; 2 large garlic cloves - diced; 1 carrot - sliced; 1 celery stalk - sliced; 6 cups organic chicken broth; 4 cups water; 1/2 tsp salt; 1 parmesan cheese rind; 20-ounces package of 3-Cheese Tortellini ( I used Buitoni)

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Tortellini in Brodo is an Italian soup made with cheese tortellini simmered in a light chicken broth and vegetables. Delicious and so simple, this recipe is easy to prepare and ready to serve in 25 minutes. This tortellini in brodo is often the first dish served on a holiday, but we make it and serve it all year long.

A white plate filled with tortellini in a broth with chopped carrots.

What is Tortellini in Brodo?

Tortellini in Brodo literally translates to “tortellini in broth,” and it is a traditional Northern Italian soup typically served on Christmas or New Year’s Day, accompanied by a beef tenderloin roast as the main dish, along with sides.

It is made with a simple broth that simmers the tortellini for a few minutes until it’s ready to serve. The broth is very light but loaded with flavor! Additionally, tortellini pasta is available in a variety of fillings, including cheese, meat, or vegetables.

Best of all, this soup is elegant enough for entertaining and serves as the first course. You can prepare the soup earlier in the day, then bring the broth to a boil and toss in the tortellini when you’re ready to serve dinner.

And here in the US, you will find this soup on menus in most Italian-American restaurants. But today, I am excited to show you how quick and easy it is to make this simple Italian soup! … and you are going to LOVE it as much as we do! 🙂

If you love this easy recipe tortellini soup, then don’t miss our Tuscan Tortellini Soup, and Lemon Orzo Soup. Both are just as popular as the Tortellini in Brodo.

A large pot of tortellini soup and a ladle full of it.

Recipe Tips:

This recipe will serve 6 to 8 servings, a large family, and possibly have leftovers for lunch the next day.
Also, I used chicken stock with this recipe, but you can easily use vegetable broth.
Any leftovers are great for lunch during the week.

Ingredients You Will Need:

For our tortellini in brodo (in broth) recipe, you will need the following ingredients:

Chicken Broth: You will need at least 2 cartons (each one, 34 ounces) of organic chicken broth – only need about 6 cups.
Water: Plus, we prefer to mix bottled water with chicken broth, and you will need 4 cups of water.
Vegetables: Plus, you will need one small onion, a carrot, celery, and garlic cloves.
Cheese Tortellini: One package of refrigerated cheese tortellini, about 20 ounces (1.4 pounds, 567g). I bought the 3-cheese tortellini filled with ricotta, parmesan & romano cheeses.
Seasonings: You will also need some salt, to taste.
Parmesan Cheese Rind – Also, we used one Parmesan rind to toss into the soup, for extra flavor.

Parmesan rind and photo of chicken broth and a package of dried tortellini pasta.

What is a Parmesan Cheese Rind? And, why use it?

The Parmesan cheese rind is the outer skin of the Parmesan cheese. And we never throw those out or let them go to waste. Instead, we always save the rinds and keep them in a sealed container and the freezer.

Parmesan rinds are commonly used to flavor soups and stews. They are tossed into the pot, allowing it to simmer while adding additional flavor. A small piece, about 2 x 2 inches, is sufficient.

As always, Italians have a way of using every little bit of their favorite beloved cheese, Parmigiano-Reggiano. 😉

How to Make Tortellini in Brodo?

If this is your first time making our Tortellini in Brodo, no worries, this recipe is very easy. First, gather all your ingredients. Plus, our full printable recipe card is located at the bottom. But let’s go over our 4 easy steps to making this Italian soup:

First, saute the vegetables with olive oil on moderate heat for 5 to 8 minutes, until they soften.
Next, pour in the chicken broth and water.
Add the salt and cheese rind to the broth.
Bring the broth to a boil, then add the cheese tortellini. Simmer for about 5 to 7 minutes, until tortellini are tender, and serve. The soup is ready!

4 steps to make this Italian tortellini soup in the pot.

5. Serve in individual bowls with some grated parmesan cheese at the table. NOTE: Here is where you can fish out the parmesan rind and discard it, before storing any leftovers.

HELPFUL TIP! Also, keep in mind that the longer the tortellini sits in the broth, the more it will absorb some of the liquid. Therefore, I have already increased the amounts of both chicken broth and water needed for this recipe, sufficient for 20 ounces of cheese tortellini.

FAQ’s

How much broth is needed for 8 ounces of tortellini? If you plan to use only 8 ounces (1/2 pound) of tortellini pasta, then 4 cups of chicken broth and 2 to 3 cups of water will be enough.
Can we season with black pepper? Keep in mind that the 3-cheese Tortellini pasta is loaded with Ricotta, Parmesan, and Romano cheeses, along with black pepper. Therefore, there’s no need to add any black pepper.
Can we use frozen tortellini? We prefer the refrigerator brand of tortellini, rather than the frozen brand. Frozen tortellini can get mushy and fall apart in soup, resulting in an unappealing appearance.
Can we use homemade broth? Yes, you can! This is the perfect recipe to take out your homemade broth from your freezer and use it with this recipe.
How to store leftover soup? It’s best to wait until the soup is completely cool before transferring it to a sealed container. Keep it chilled in the refrigerator for up to 3 days.
Can we make it ahead? Yes, you can make this soup ahead, but keep in mind, you will need to add additional broth when you are ready to reheat and serve. The tortellini will absorb much of the broth, especially while it is still cooling down.
Can we freeze this soup? We don’t recommend it since the texture of the tortellini will change when thawed and become very mushy and unappealing.

A Delicious Starter

Tortellini in Brodo (in Broth) is a marvelous soup to serve the whole family during the holiday week and especially on chilly nights. It’s super easy and ready in minutes! Serve with a grilled cheese & apple sandwich and a green salad to round out the meal. Your family and friends will enjoy this tortellini in brodo as much as my family does. Try this recipe and let us know!

ENJOY!

If you try our Tortellini in Brodo, let us know and leave a comment below! Have fun and snap a photo, hashtag it on Instagram, and tag us @2sistersrecipes and Pinterest. We’d love to see what you cook!

More Soup Recipes You’ll Love!

Tortellini in Brodo (in broth)

Yield: 6 to 8 servings

Prep Time: 5 minutes

Cook Time: 17 minutes

Total Time: 22 minutes

Tortellini in Brodo is an Italian soup made with cheese tortellini that's simmered in a light chicken broth and vegetables. It's an easy recipe that's ready to serve in 25 minutes. Perfect for a quick and easy dish to serve as a starter.

Ingredients

3 Tbsp. extra virgin olive oil
1 small onion- chopped
2 large garlic cloves - diced
1 carrot - sliced
1 celery stalk - sliced
6 cups organic chicken broth
4 cups water
1/2 tsp salt
1 parmesan cheese rind
20-ounces package of 3-Cheese Tortellini ( I used Buitoni)

Instructions

First, in a large pot, add olive oil and toss in the vegetables. Saute the vegetables on moderate heat for about 5 to 8 minutes, until they soften.
Next, pour in the chicken broth and water. Add in the salt and parmesan cheese rind.
Bring the broth to a boil and gently add in the cheese tortellini. Cover for about 1 to 3 minutes, until it comes to a low boil. Then, lower the heat to a moderate-low, uncovered, and simmer the soup for 5 to 7 minutes, until the tortellini are tender to the bite. Gently stir the soup while tortellini are simmering.
Taste the broth and adjust the salt, to your preference. Then serve in individual bowls. Serve with grated parmesan cheese at the table. Fish out the parmesan rind and discard it.
Store any leftover (cooled) soup in a sealed container. Then store the soup in the fridge, it will stay fresh for up to 3 days.
Yields: 6 to 8 servings

Notes

FAQ's

How much broth is needed for 8 ounces of tortellini? If you plan to use only 8 ounces (1/2 pound) of tortellini pasta, then 4 cups of chicken broth and 2 to 3 cups of water will be enough.
Can we season with black pepper? Keep in mind that the 3-cheese Tortellini pasta is loaded with Ricotta, Parmesan, and Romano cheeses, along with black pepper. Therefore, there's no need to add any black pepper.
Can we use frozen tortellini? We prefer the refrigerator brand of tortellini, rather than the frozen brand. Frozen tortellini can get mushy and fall apart in soup, resulting in an unappealing appearance.
Can we use homemade broth? Yes, you can! This is the perfect recipe to take out your homemade broth from your freezer and use it with this recipe.
How to store leftover soup? It's best to wait until the soup is completely cool before transferring it to a sealed container. Keep it chilled in the refrigerator for up to 3 days.
Can we make it ahead? Yes, you can make this soup ahead, but keep in mind, you will need to add additional broth when you are ready to reheat and serve.
Can we freeze this soup? We don't recommend it since the texture of the tortellini will change when thawed and become very mushy and unappealing.

Nutrition Information:

Yield: 6 to 8 servings Serving Size: 1 cup
Amount Per Serving: Calories: 301Total Fat: 12.3gSaturated Fat: 3.1gCarbohydrates: 33.1gFiber: 3.1gSugar: 3.3gProtein: 14.5g

Happy and Healthy Cooking! 🙂

…xo Anna and Liz

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