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  • Writer's pictureBiagio D

Tortellini in Brodo

Updated: May 2, 2020

Originating in the city of Bologna, Italy, tortellini in brodo, or tortellini in broth, is a traditional dish served during the holidays and important occasions. This savory, hearty soup is bound to be a dinner party favorite. Impress your guests with these easy-to-make, yet complicated looking pasta bites. No one will be disappointed.

Yield: 250 tortellini


2 cloves garlic, minced

2 tablespoons olive oil

salt, a pinch

Fresh rosemary, two sprigs

300 g pork loin

300 g prosciutto

300 g mortadella

450 g Parmigiano Reggiano

3 eggs

Ground nutmeg, a pinch

250 fresh pasta squares, 2 x 2 inches

Water for sealing

Chicken broth


1. Marinate pork loin over night in olive oil, garlic, salt, and rosemary. The next day, cook thoroughly in a pan over medium heat and set aside to cool.

2. In a food processor, add the pork loin, prosciutto, mortadella, parmigiano reggiano, and nutmeg and process until minced and fully combined into a paste.

3. Place a teaspoon of filling into one fresh pasta square.

4. Dip a clean finger into water and lightly wet two edges of the square. Fold into a triangle and pinch sides together. Fold the top point over the stuffed portion and the two side points around a finger. Pinch to seal.

5. Boil in broth. Tortellini are ready when they float. Serve in broth.

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