Tortellini en Brodo is a warm and cozy dish that features little pasta pockets filled with meat, all swimming in a tasty broth. It’s like a hug in a bowl on a chilly day!
When I make this, I love to sip the broth and savor those tender tortellini. It’s so comforting that it feels like my Grandma is right there cooking with me! 😄
Key Ingredients & Substitutions
Beef bones: Using bones with marrow adds rich flavor to the broth. If you’re looking for a lighter option, try chicken bones instead. They work great too!
Tortellini dough: All-purpose flour is standard, but you can substitute with 00 flour for an even softer texture. It gives perfect pasta consistency if you have it on hand.
Filling: Ground pork and veal blend well, but ground turkey or even cooked spinach for a vegetarian option can fit nicely in tortellini. Just season to taste!
Parmigiano-Reggiano: If this cheese is hard to find, use Pecorino Romano for a different flavor. Just a bit saltier, it still brings that cheesy goodness!
What’s the Best Way to Prepare Broth for Flavor?
Making broth may seem simple, but this step is crucial for the dish’s depth. Start by boiling the beef bones to release some fat and impurities. Skimming is important; you want a clear broth. Here’s how to maximize flavor:
- Simmer low and slow. This draws out the best flavors from your ingredients.
- Add all your veggies and herbs after skimming for a balanced taste.
- Be patient! Let it cook for at least 2 hours, but 4-6 hours is even better for maximum richness.
How Do You Properly Shape Tortellini?
Shaping tortellini can be tricky, but fun! Here’s a clear way to do it:
- Roll the dough thin, about 1/16 inch thick, so it cooks evenly.
- Make sure the filling is not too much; 1 teaspoon is perfect. If overfilled, they may burst!
- Press out any air when sealing to ensure they don’t open while cooking.
Practice makes perfect! The first few may not look perfect, but they’ll taste amazing!
Tortellini en Brodo (Tortellini in Broth)
Ingredients You’ll Need:
For the Broth:
- 2 lbs beef bones (preferably with marrow)
- 1 medium onion, peeled and halved
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 2 garlic cloves, smashed
- 1 small leek, cleaned and sliced
- 5-6 sprigs fresh parsley
- 1 bay leaf
- 6-8 cups cold water
- Salt and freshly ground black pepper, to taste
For the Tortellini Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
For the Filling:
- 150g ground pork
- 100g ground veal or chicken
- 50g grated Parmigiano-Reggiano cheese
- 1 large egg
- 1 small clove garlic, minced
- Salt and freshly ground black pepper
- A pinch of nutmeg
Optional Garnish:
- Fresh parsley, chopped
- Grated Parmigiano-Reggiano cheese
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time, plus 2 hours to make the broth. You’ll need about 30 minutes to prepare the tortellini, and then just a quick 5 minutes to cook them in the broth. In total, you’ll spend around 2.5 hours creating this comforting dish, perfect for sharing with family and friends!
Step-by-Step Instructions:
1. Make the Broth:
Start by placing the beef bones in a large stockpot. Cover them with cold water (about 6-8 cups). Bring to a gentle boil and then reduce the heat to low, skimming off any foam or impurities that float to the surface. Next, add the onion, carrots, celery, garlic, leek, parsley, and bay leaf. Let everything simmer on low heat, uncovered, for at least 2 hours. Make sure to add more water if needed to keep the ingredients covered. Toward the end of cooking, season with salt and pepper to taste. Once done, strain the broth through a fine sieve or cheesecloth into a clean pot and keep it warm on low heat.
2. Prepare the Tortellini Dough:
On a clean surface, mound the flour and create a well in the center. Crack the eggs into this well. Using a fork, gradually mix the flour into the eggs until a dough starts to form. Knead the dough with your hands for about 8-10 minutes until it becomes smooth and elastic. Once kneaded, wrap the dough in plastic wrap and let it rest for 30 minutes to allow the gluten to relax.
3. Make the Tortellini Filling:
In a bowl, combine the ground pork and veal (or chicken), grated Parmigiano-Reggiano, minced garlic, egg, salt, pepper, and nutmeg. Mix thoroughly with your hands or a spoon until all the flavors are well blended.
4. Shape the Tortellini:
After resting, roll out the dough on a floured surface until it’s very thin (about 1/16 inch thick). Cut the dough into 2-inch squares. Place about 1 teaspoon of the filling in the center of each square. Fold the square into a triangle, pressing the edges firmly to seal. Then, bring the two corners of the triangle together around your finger and press to seal, forming the classic tortellini shape.
5. Cook the Tortellini in Broth:
Bring the strained broth back to a gentle boil. Carefully drop the fresh tortellini into the broth and cook until they float to the surface and are tender, which typically takes about 3-5 minutes.
6. Serve:
Ladle the tortellini and broth into individual warm bowls. Garnish with chopped fresh parsley and sprinkle some grated Parmigiano-Reggiano on top if you like. Serve immediately while hot and enjoy this heartwarming meal!
Enjoy your delicious and comforting Tortellini en Brodo!
Can I Use Homemade Broth Instead?
Absolutely! If you have homemade broth on hand, it will enhance the flavor of your tortellini even more. Just make sure to season it properly, as the richness in the homemade broth can vary.
Can I Freeze Leftover Tortellini?
Yes! Cooked tortellini can be frozen for up to 3 months. To freeze, spread them out on a baking sheet to prevent sticking, then transfer to airtight containers or freezer bags. Just cook them directly from frozen in boiling broth when you’re ready to enjoy!
What Other Fillings Can I Use for Tortellini?
Feel free to get creative! You can use a mix of cheeses for a vegetarian option or even spinach and ricotta. Just make sure to season well for the best flavor!
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, use vegetable broth instead of beef broth and fill the tortellini with a mixture of ricotta, spinach, and herbs instead of meat. It’ll still be delicious and comforting!