Tortellini in Brodo with Parmigiano and Nutmeg

Why You’ll Love This Recipe

• Classic Northern Italian comfort food with a crystal-clear, deeply savory brodo.
• Silky, delicate pasta wrapped around a traditional pork–prosciutto–mortadella filling.
• Elegant enough for holidays, simple enough for a cozy weekend project.
• Make-ahead friendly: broth and tortellini freeze beautifully.

Grocery List

• Produce: 1 large onion, 2 carrots, 2 celery ribs, 1 leek (optional), parsley stems, 2 garlic cloves (optional), 1 lemon
• Dairy: Parmigiano Reggiano, unsalted butter, eggs
• Pantry: 00 or all-purpose flour, extra-virgin olive oil, whole black peppercorns, bay leaves, fine sea salt
• Meat: Capon parts (backs/wings/necks) or beef shank plus marrow bones; pork loin; mortadella; prosciutto crudo

Full Ingredients

Clear Capon or Beef Brodo

• Choose one protein:
  • 4 lb (1.8 kg) capon parts (backs, wings, necks; skin-on)
  • or 3 lb (1.4 kg) beef shank with bone + 1 lb (450 g) beef marrow/soup bones
• 5 qt (4.7 L) cold water
• 1 large onion, halved (leave peel on for color)
• 2 medium carrots (about 10 oz/280 g), cut in chunks
• 2 celery ribs, cut in chunks
• 1 leek, white part only, rinsed well (optional)
• 10–12 parsley stems
• 12 whole black peppercorns
• 2 bay leaves
• Fine sea salt, to taste (start with 2 to 2.5 tsp for 8 cups finished broth)

Egg Pasta Dough

• 2 cups (240 g) 00 flour or all-purpose flour, plus more for dusting
• 3 large eggs (about 150 g without shells)
• 1 tsp extra-virgin olive oil
• 1/2 tsp fine sea salt

Traditional Tortellini Filling

• 4 oz (115 g) pork loin, trimmed
• 1 tbsp unsalted butter
• 3 oz (85 g) mortadella, roughly chopped
• 3 oz (85 g) prosciutto crudo, roughly chopped
• 3/4 cup (60 g) very finely grated Parmigiano Reggiano
• 1 large egg
• 1/4 tsp freshly grated nutmeg
• 1 tsp finely grated lemon zest
• 1/8 tsp white pepper
• 1/4 tsp fine sea salt (adjust to taste; cured meats vary in saltiness)
• 1–2 tbsp warm broth (as needed to loosen into a cohesive paste)

To Finish

• 8 cups (1.9 L) hot, clear brodo (from above; keep at 185–195°F / 85–90°C)
• 1/2 cup (40 g) finely grated Parmigiano Reggiano, for serving
• Freshly grated nutmeg, a light dusting at the table
• Optional: 1–2 tsp extra-virgin olive oil for a glossy finish

Step-by-Step Instructions

Step 1: Build a clear, deeply savory brodo

Place the capon parts or beef bones and shank in a large stockpot and cover with 5 qt cold water. Bring slowly to a bare simmer over medium heat (185–195°F / 85–90°C), skimming off foam and gray impurities for the first 20–30 minutes. Add the onion (halves facing down), carrots, celery, leek (if using), parsley stems, peppercorns, and bay leaves. Maintain a gentle, uncovered simmer—never a boil—for 3 to 3.5 hours. Do not stir; stirring clouds the broth.

Step 2: Strain, degrease, and season the broth

Ladle the broth through a fine-mesh strainer lined with damp cheesecloth into a clean pot. If time allows, chill until the fat solidifies, then lift off. Alternatively, skim the surface with a spoon. Return to the stove and season to taste with fine sea salt (about 2–2.5 tsp for 8 cups). Keep hot at a bare simmer (185–195°F) while you make the pasta.

Step 3: Make and rest the pasta dough

On a clean surface, mound the flour and make a wide well. Beat in the eggs, olive oil, and salt with a fork, gradually drawing flour from the edges. When a shaggy dough forms, knead by hand until smooth and elastic, 8–10 minutes. If sticky, dust with a pinch of flour; if dry, wet your hands lightly and continue kneading. Wrap and rest at room temperature for 30 minutes.

Step 4: Cook pork and prepare the filling

Season the pork loin lightly with salt. In a small skillet, melt the butter over medium heat and cook the pork until just cooked through, 4–6 minutes total (internal temp about 145°F / 63°C). Cool completely. In a food processor, pulse the pork, mortadella, and prosciutto to a fine mince. Add Parmigiano, egg, nutmeg, lemon zest, white pepper, and salt; pulse to combine. Add 1–2 tbsp warm broth as needed until the mixture is a firm, pipe-able paste that holds its shape. Transfer to a piping bag or small bowl; chill 20 minutes.

Step 5: Roll the pasta thin

Divide dough into 4 pieces; keep covered. Working with one piece at a time, roll through a pasta machine to thin (about 1/16 inch; setting 6–7 on most machines), dusting lightly with flour as needed. Lay sheets on a floured surface and keep covered with a barely damp towel so they do not dry out.

Step 6: Cut, fill, and shape tortellini

Cut the sheets into 1.5-inch (4 cm) squares. Pipe or place about 1/2 tsp filling in the center of each. Fold into a triangle, pressing out air and sealing the edges firmly. Wrap the two corners around your fingertip, overlap, and pinch to seal into classic tortellini. Place on a floured tray. Repeat with remaining dough and filling.

Step 7: Cook the tortellini in brodo

Bring the seasoned broth to a gentle simmer (185–195°F). Slide in the tortellini and cook until they float and the pasta is tender, 2–3 minutes for fresh tortellini (4–5 minutes if frozen). Avoid a hard boil, which can burst the pasta and cloud the broth.

Step 8: Serve with Parmigiano and a whisper of nutmeg

Ladle tortellini and clear brodo into warmed bowls. Finish with a generous snowfall of finely grated Parmigiano Reggiano and the lightest dusting of freshly grated nutmeg. Add a drop or two of extra-virgin olive oil if you like. Serve immediately, piping hot.

Pro Tips

• For crystal clarity, never boil the broth and avoid stirring; skim regularly and strain through cheesecloth.
• Chill the filling before shaping—it makes neat, compact tortellini and prevents leaks.
• Work in batches and keep dough sheets covered; pasta dries quickly and won’t seal well if exposed.
• Season the broth at the end. Aiming for about 0.75–1% salt by weight of the finished broth keeps flavors bright without tasting salty.
• Freeze tortellini on a tray, then bag. Cook straight from frozen in gently simmering broth, 4–5 minutes.

Variations

• Beef brodo: Use beef shank and marrow bones for a darker, richer broth with a subtle gelatinous body.
• Capon holiday brodo: Capon parts produce a golden, delicately sweet broth traditional for festive meals.
• Weeknight shortcut: Use high-quality store-bought fresh tortellini and a good butcher’s broth; finish with Parmigiano and nutmeg as directed.

Storage & Make-Ahead

Brodo keeps 4 days in the refrigerator or 3 months in the freezer. Tortellini can be shaped up to 1 day ahead and refrigerated, or frozen for 2 months (cook from frozen). Leftover soup keeps 2 days in the fridge; rewarm gently without boiling to keep the broth clear and the pasta tender.

Nutrition (per serving)

Approx. 420 calories; 20 g fat; 34 g carbohydrates; 23 g protein; 1,000–1,300 mg sodium (varies with salting and cured meats). Values are estimates.