Tortellini in Brodo (in broth)

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 Christmas or New Year’s Day.

What is Tortellini in Brodo?

Tortellini in Brodo means “tortellini in broth,” and it’s traditionally a Northern Italian soup that is served on Christmas, or New Year’s Day followed by beef tenderloin roast as the main dish 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! Plus, tortellini pasta is made with a variety of fillings, like cheese, meat, or veggies.

And here in the US, you will find this soup on menus in most Italian 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! πŸ™‚

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

How to Make Tortellini in Brodo?

For this recipe, you will need the following ingredients:

  • 2 cartons (each one, 34 ounces,) of organic chicken broth – only need about 6 cups.
  • water – and about 4 cups.
  • vegetables – one small onion, carrot, celery, and garlic cloves.
  • 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 – just some salt is needed.
  • one parmesan cheese rind – to toss into the soup, for extra flavor.
Parmesan rind and photo of chicken broth and a package of dried tortellini pasta.

Why Use Parmesan Cheese Rind?

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. πŸ˜‰

A spoonful of soup over a white bowl.

Let’s Make Tortellini in Brodo… (*full recipe card below)

There are 4 easy steps to making this Italian soup:

  1. First, saute the vegetables with olive oil on moderate heat for 5 to 8 minutes, until they soften.
  2. Next, pour in the chicken broth and water.
  3. Add the salt and cheese rind to the broth.
  4. Bring the broth to a boil, then add in 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.

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.

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.

Questions, Answers, and Tips:

  • How much broth do we need 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.
  • How many servings will this recipe yield? This recipe will make enough to feed about 6 to 8 servings, a large family, and possibly have leftovers for lunch the next day.
  • 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 use vegetable broth instead of chicken broth? Yes, absolutely. Vegetable broth is ideal for anyone, especially for those who are vegetarians.
  • Can we make it ahead? Yes, you can make this soup ahead, but keep in time, 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 still cools down.

Additional Soup Recipes for you to try!

Yield: 6 to 8 servings

Tortellini in Brodo (in broth)

Tortellini in Brodo by

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.

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes


  • 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)


  1. 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.
  2. Next, pour in the chicken broth and water. Add in the salt and parmesan cheese rind.
  3. 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.
  4. 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.
  5. 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.
  6. Yields: 6 to 8 servings

Nutrition Information:


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

Did you make this recipe?

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Thanks for PINNING!

A white bowl with tortellini and carrots in a soup and a pot filled with soup.

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

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Happy and Healthy Cooking! πŸ™‚

…xo Anna and Liz

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    1. Thank you so much! So glad you enjoyed our simple recipe for this Italian soup. Happy and Healthy New Year! πŸ™‚

  1. This sounds so easy and delicious! I usually add egg noodles to my broth but love the idea of using tortellini. So delicious!

    1. This soup is amazingly good! Everyone falls in love with this soup, thanks so much for the lovely comment. πŸ™‚