Tortellini in Brodo is an Italian soup made with cheese tortellini that’s 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 Day, but it’s wonderful to serve it all year long.
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 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 high in flavor! Tortellini pasta comes filled with cheese, meat, or veggies.
Among most Italian restaurants here in the states, you will find this soup on their menu.
But today, I am excited to show you how quick and easy it is to make this simple Italian soup! … and you’re going to LOVE it as much as we do! 🙂
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 – you will only need about 6 cups.
- water – and about 4 cups.
- vegetables – one small onion, carrot and celery and some cloves of garlic.
- 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.
- seaonsings – just some salt is needed.
- one parmesan cheese rind – to toss into the soup, for extra flavor.
What is Parmesan Cheese Rind?
Parmesan cheese rind is basically 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 in 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. 😉
Let’s Make Totellini in Brodo… (*full recipe card below)
There are 4 easy steps to making this Italian soup:
- First, saute the vegetables with olive oil on moderate heat for about 5 to 8 minutes, until they soften.
2. Next, pour in the chicken broth and water.
3. Add in 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!
Serve in individual bowls with some grated parmesan cheese, at the table. Here is where you can fish out the parmesan rind and discard it, before storing any leftover.
Quick Notes and Tips!
- Keep in mind, 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.
- Also, the 3-cheese Tortellini pasta is loaded with Ricotta, Parmesan and Romano cheeses, along with black pepper. Therefore, there’s no need to add in any black pepper.
- If you plan to use only 8-ounces (1/2 pound) of tortellini pasta, then 4 cups of chicken broth along with 2 to 3 cups of water will be enough.
- We prefer the refrigerator brand of tortellini, rather than the frozen brands. Frozen tortellini will tend to get mushy too quickly and may even fall apart in the soup.
- This recipe will make enough to feed a large family, and possibly have leftover for lunch the next day.
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 Homemade Broth?
Yes, you can! This is the perfect recipe to take out your homemade broth from your freezer and use it up with this recipe.
Can We Use Vegetable Broth instead of Chicken?
Yes, absolutely. Vegetable broth is ideal for anyone and especially for those who are vegetarians.
Additional Soup Recipes for you to try!
- 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)
- 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
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
Thanks for PINNING!
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Happy and Healthy Cooking! 🙂
…thanks for stopping by!
xo Anna and Liz