Tortellini in Brodo with Rich Chicken Broth

Why You’ll Love This Recipe

• A true Italian classic: delicate, hand-shaped tortellini in an aromatic, crystal-clear broth.
• Balanced flavors: savory meat filling, gentle nutmeg, and a Parmigiano snowfall.
• Step-by-step guidance so your broth stays clear and your tortellini stay sealed.
• Great make-ahead components for effortless serving on the day.

Grocery List

• Produce: Yellow onion, carrots, celery, leek (optional), tomato or tomato paste (optional), parsley stems, rosemary sprig
• Dairy: Parmigiano Reggiano, unsalted butter, eggs
• Pantry: 00 flour, kosher or fine sea salt, black peppercorns, bay leaves, ground nutmeg, white pepper, olive oil, whole chicken or capon pieces, pork loin, prosciutto di Parma, mortadella

Full Ingredients

Broth (Capon or Chicken Brodo)

• 1 whole chicken (3.5 to 4 lb / 1.6 to 1.8 kg) or bone-in capon pieces
• 3 liters cold water (about 3.2 quarts)
• 1 large yellow onion, halved (leave skin on for color; optional to char cut side)
• 2 medium carrots, peeled and cut into chunks
• 2 celery ribs, cut into chunks
• 1 leek, white and light green parts only, rinsed (optional)
• 1 small tomato or 1 tsp tomato paste (optional, for gentle sweetness and color)
• 10 whole black peppercorns
• 2 bay leaves
• 8 parsley stems
• 2 tsp kosher salt, plus more to taste
• Optional for ultra-clear broth: 2 egg whites (for a classic clarification)

Pasta Dough

• 300 g 00 flour (about 2 1/2 cups), plus more for dusting
• 3 large eggs (about 165 g without shells)
• 1 large egg yolk (about 18 g)
• 1/2 tsp fine sea salt
• 1 tsp extra-virgin olive oil (optional)

Filling

• 120 g pork loin (about 4.2 oz), in one piece
• 1 tbsp unsalted butter (14 g)
• 1 small rosemary sprig (or 1/4 tsp minced rosemary)
• 60 g prosciutto di Parma, finely chopped
• 60 g mortadella, finely chopped
• 100 g Parmigiano Reggiano, very finely grated (about 1 cup, lightly packed)
• 1 large egg
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp ground white pepper
• 1/4 tsp fine sea salt (adjust to taste; cured meats and cheese add saltiness)

To Finish and Serve

• 2 liters hot clear chicken or capon broth (from above)
• 40 g Parmigiano Reggiano, finely grated (about 1/2 cup), plus more at the table
• Freshly grated nutmeg, to taste (about 1/8 tsp total)
• Optional: a few drops of extra-virgin olive oil or a spoon of chicken fat

Step-by-Step Instructions

Step 1: Make a clear, rich brodo

Place the chicken or capon in a large pot and cover with 3 liters of cold water. Add onion, carrots, celery, leek (if using), tomato or tomato paste, peppercorns, bay leaves, and parsley stems. Bring up to a bare simmer over medium-low heat; aim for 185 to 195°F (85 to 90°C). Skim foam and fat diligently for the first 30 minutes to promote clarity.

Partially cover and maintain a gentle simmer for 3 hours. Add 2 tsp kosher salt during the last 30 minutes, then taste and adjust. Strain through a fine-mesh sieve lined with cheesecloth. For ultra-clear broth, whisk 2 egg whites into 2 cups cooled broth, bring to a gentle simmer, let a “raft” form for 10 minutes, then strain again. Keep 2 liters hot for serving; chill or freeze the remainder.

Step 2: Mix and rest the pasta dough

On a board, mound the flour and make a wide well. Add eggs, yolk, salt, and olive oil to the well. Whisk with a fork, gradually pulling in flour until a thick paste forms, then knead by hand 8 to 10 minutes until smooth and elastic. If sticky, add a dusting of flour; if dry, wet your hands lightly and continue kneading. Wrap and rest at room temperature for 30 minutes.

Step 3: Cook and prepare the filling

Season the pork loin lightly with salt. Melt butter in a small skillet over medium heat with the rosemary sprig. Sear pork until lightly golden and just cooked through, about 4 to 5 minutes per side, or to 145°F (63°C) internal. Discard rosemary and let the pork cool completely.

Finely mince the pork (small, even pieces), then mix with prosciutto, mortadella, Parmigiano, egg, nutmeg, white pepper, and salt. The mixture should be cohesive but not wet. Chill 20 minutes to firm.

Step 4: Roll the pasta into thin sheets

Divide dough into 4 pieces; keep covered. Working with one piece at a time, flatten and roll through a pasta machine, dusting lightly with flour as needed. Reduce settings gradually to reach a thin final sheet, about 0.7 mm thick (setting 6 or 7 on most machines). Lay sheets on a lightly floured surface and cover with a clean towel to prevent drying.

Step 5: Cut and shape the tortellini

Using a pastry wheel or knife, cut sheets into 3.5 cm squares (about 1.4 inches). Place about 1/4 teaspoon filling in the center of each square. Fold corner to corner to form a triangle, pressing out air and sealing edges well. Wrap the two long corners around your fingertip, overlap them, and press to seal, creating the classic ring shape. Set on a semolina- or flour-dusted tray. Repeat with the remaining dough and filling.

Step 6: Simmer tortellini gently in brodo

Bring 2 liters of the clear broth to a bare simmer in a wide pot, 190°F (88°C). Slide in tortellini and cook 3 to 4 minutes, just until they float and the pasta is tender. Keep the broth at a gentle simmer only; boiling can cloud the broth and jostle the tortellini seams.

Step 7: Serve with Parmigiano and a whisper of nutmeg

Ladle tortellini and brodo into warmed bowls. Finish with a generous but fine grating of Parmigiano and 1 to 2 light passes of fresh nutmeg over each bowl. If you like, add a few drops of extra-virgin olive oil or a spoon of chicken fat for sheen and aroma. Serve immediately.

Pro Tips

• For deeper flavor, use capon or add a few chicken wings to the pot; for a golden hue, lightly char the cut side of the onion in a dry pan first.
• Clarity is key: start with cold water, keep the simmer very gentle, and skim frequently. Strain through cheesecloth.
• Keep dough and cut squares covered as you work. If edges dry out, mist lightly with water before sealing.
• Use very fine grates of Parmigiano in the filling; coarse shreds can poke through the pasta and cause leaks.
• Freeze shaped tortellini on a tray, then bag. Cook from frozen in gently simmering broth for 4 to 5 minutes.

Variations

• Mixed brodo: simmer chicken plus a small beef marrow bone for extra body and complexity.
• Spinach pasta: blend 60 g blanched, squeezed spinach into the eggs; add flour as needed to maintain firm dough.
• Truffle finish: shave a little black truffle or add a few drops of truffle-infused broth at the table.

Storage & Make-Ahead

Broth keeps refrigerated up to 4 days or frozen up to 3 months. The filling can be made 2 days ahead. Fresh tortellini can be arranged on a floured tray, covered, and refrigerated up to 24 hours, or frozen on the tray, then transferred to bags for up to 2 months. Reheat broth gently; never boil the finished soup vigorously to keep it clear.

Nutrition (per serving)

Approximate: 490 calories; 16 g fat; 38 g carbohydrates; 31 g protein; 980 mg sodium. Values are estimates and will vary based on exact ingredients and seasoning.