What does tortellini in brodo mean?

Tortellini in brodo means tortellini served in broth. The dish is associated with Emilia-Romagna, where the filled pasta is traditionally served in a rich meat broth.

Can I use store-bought tortellini for tortellini in brodo?

Yes, fresh refrigerated tortellini work well. Choose meat-filled tortellini for a traditional-style bowl, and use the package directions for cooking time.

Can I make the broth ahead?

Yes, make the broth up to 3 days ahead and refrigerate it covered. Reheat it to a simmer before adding the freshly cooked tortellini.

Why cook the tortellini separately from the broth?

Cooking the tortellini separately helps keep the broth clear. Drain the pasta well, then serve it in bowls with the hot broth.

Tortellini in Brodo Recipe

Symptom	Cause	Fix
The broth looks cloudy.	The pot boiled hard, or the vegetables were pressed through the strainer.	Keep the broth at a bare simmer and let it drain through the strainer without pushing the solids.
The broth tastes thin.	It was diluted, under-seasoned, or simmered too briefly.	Simmer it uncovered a little longer to concentrate the flavor, then adjust the salt after straining.
The tortellini split or turned mushy.	It cooked too long or was left sitting in hot broth.	Follow the package timing, taste a piece near the end, and serve as soon as the pasta is drained and combined with broth.
The finished bowls taste flat.	The broth was not seasoned enough, or the pasta water carried excess salt into the bowls.	Taste and season the broth before serving, and drain the tortellini well before dividing it among bowls.

Method

1
Put the chicken, beef, and 10 cups (2.4 L) cold water in a large stockpot. Bring to a gentle simmer over medium heat, skimming off the gray foam that rises during the first 10 minutes. Do not let the pot boil hard.
2
Add the onion, carrot, celery, parsley, bay leaf, and peppercorns. Keep the liquid at a bare simmer, with only occasional small bubbles, and cook uncovered for 90 minutes. Add a little hot water if the meat becomes exposed.
3
Check that the chicken has reached 165°F (74°C) at its thickest part, away from the bone. Lift out the meat and vegetables with a slotted spoon. Strain the broth through a fine-mesh strainer without pressing the solids, which can make it cloudy.
4
Return the strained broth to the pot, stir in 1 teaspoon salt, and taste. Add more salt a little at a time if needed. Keep the broth hot at a low simmer while you cook the tortellini.
5
Bring 4 quarts (3.8 L) water and 1 tablespoon salt to a boil in a separate pot. Add the tortellini and cook according to the package directions, tasting one near the end; it should be tender but still hold its shape.
6
Drain the tortellini promptly. Divide it among four warm bowls, then ladle over the hot broth so the pasta is just covered.
7
Finish with grated Parmigiano-Reggiano and serve immediately. Refrigerate or freeze the cooked chicken and beef for another meal.