🇮🇹 Italian · Pasta
🥟 Tortellini in Brodo
Tortellini in Brodo
Tortellini in Brodo are tiny, hand-folded pasta rings filled with a rich meat mixture, served simply in a clear, deeply savory capon or beef broth — a beloved Christmas and special-occasion dish from Bologna and Modena.
Legend has it the tortellini's navel-like shape was inspired by the goddess Venus, though its real origin lies simply in generations of Emilia-Romagna cooks perfecting the fold. The dish's soul is equally in the broth — traditionally simmered for hours with capon, beef, and aromatics.
Ingredients
Equipment: Small skillet, Food processor, Pasta machine or rolling pin, Small round cutter
- 1 batch Fresh Egg Pasta Dough
Filling
- 150 g (5 oz) pork loin, finely minced or ground
- 100 g (3.5 oz) prosciutto, finely minced
- 100 g (3.5 oz) mortadella, finely minced
- 100 g (1¼ cups) grated Parmigiano-Reggiano
- 1 egg
- Freshly grated nutmeg, a pinch
- Salt and pepper, to taste
Broth
- 2 L (8 cups) good-quality beef or capon stock, well seasoned
- Grated Parmigiano-Reggiano, for serving
Method
- Cook the pork loin in a dry skillet until just cooked through, then let cool.
- Pulse the cooked pork, prosciutto, and mortadella in a food processor until finely and evenly ground (not pureed).
- Mix in the Parmigiano, egg, nutmeg, salt, and pepper until well combined. Chill for at least 1 hour, or overnight, for the best texture and easiest handling.
- Roll the pasta dough very thin. Cut into small squares, about 3–4cm.
- Place a small dab of filling in the center of each square.
- Fold each square into a triangle, pressing to seal tightly around the filling.
- Wrap the triangle around your finger, pinching the two bottom corners together to form the classic ring shape, folding the top edge back slightly.
- Repeat with all the pasta, keeping finished tortellini lightly floured on a tray so they don't stick.
- Bring the stock to a gentle simmer in a large pot.
- Cook the tortellini directly in the simmering broth for 3–4 minutes until they float and the pasta is tender.
- Ladle the tortellini and broth into bowls and serve immediately with grated Parmigiano.
Chef Tips
- Chilling the filling makes it far easier to portion and roll neatly.
- A good, deeply flavorful homemade stock makes all the difference in this simple dish — there is nowhere for a weak broth to hide.
- Work in small batches to prevent the thin pasta squares from drying out before shaping.
Common Mistakes to Avoid
- Using a weak or store-bought stock, which undermines the whole dish since the broth is a central component, not just a cooking liquid.
- Rolling the pasta too thick, resulting in a doughy rather than delicate bite.
- Not sealing the tortellini tightly enough, causing them to burst open in the broth.
Nutrition (per serving)
Health Benefits
- A good source of protein from the meat filling.
- The broth provides warming hydration and comfort.
Cultural Note
Tortellini in Brodo is a treasured Christmas Eve and Christmas Day tradition throughout Emilia-Romagna, often made in large family gatherings where everyone helps with the painstaking folding.
Storage & Serving
Storage: Uncooked tortellini freeze well for up to 2 months; the broth keeps refrigerated for up to 4 days.
Reheating: Cook frozen tortellini directly in simmering broth, adding 1–2 extra minutes.
Serve with: A crisp Lambrusco, Nothing else — this dish is traditionally served unadorned