Tortellini In Broth Recipe – Traditional Italian Tortellini Soup

Tortellini In Broth Recipe

This Tortellini in Broth recipe showcases delicate handmade tortellini filled with savory pork, mortadella, and prosciutto, served in a warm, flavorful broth. Featured on Bonacini’s Italy and hosted by Michael Bonacini, this classic Italian soup from Emilia-Romagna is a comforting and deeply traditional dish that highlights the beauty of fresh pasta and rich homemade stock.

The Inspiration

Tortellini in Brodo is one of the most iconic dishes from northern Italy, particularly the regions of Emilia-Romagna and Bologna. In Italian culinary tradition, this dish is often served during holidays and special family gatherings, especially Christmas and festive winter meals. Its simplicity and elegance reflect the Italian philosophy of using carefully prepared ingredients to create comforting, meaningful food.

The small, ring-shaped pasta known as tortellini is traditionally filled with a mixture of pork, cured meats, and Parmesan cheese. According to culinary legend, the shape of tortellini was inspired by the navel of Venus, the Roman goddess of love. While the story may be playful folklore, the craftsmanship behind these tiny pasta parcels is very real and represents generations of Italian pasta-making tradition.

On Bonacini’s Italy, Chef Michael Bonacini explores these regional Italian classics with a focus on authenticity and technique. Handmade pasta plays an important role in Italian cuisine, and tortellini are a perfect example of the skill and care involved in traditional cooking.

Ingredients

Pasta

• 2 ½ cups (590 ml) flour, plus more if needed
• ½ teaspoon (2.5 ml) salt
• 3 eggs
• Water, if needed

Filling

• 2 tablespoons (30 ml) butter
• 1 pound (454 g) lean ground pork
• 4 ounces (113 g) mortadella, diced
• 4 ounces (113 g) prosciutto, diced
• ½ teaspoon (2.5 ml) nutmeg
• ½ teaspoon (2.5 ml) salt
• 1 cup (240 ml) grated Parmesan
• ½ cup (120 ml) breadcrumbs
• 1 egg

Broth

• 8-10 cups, (1.9-2.4 L) chicken or beef broth, preferably homemade

Garnish

• Shaved parmesan
• Italian parsley

Special Equipment

• 2-inch (5 cm) round cutter
• Pasta roller

Method

For the pasta

• Fit a food processor with a blade and add flour, salt, and eggs and pulse 5-6 times to incorporate, then process for 30-45 seconds, or until the dough starts to bind together. Check consistency and if it’s too dry (there are small grains), drizzle in 1-2 tablespoons (15-30 ml) water and process until it comes together. If the dough is too wet and is not coming together, add 1-2 teaspoons (5-10 ml) of flour and process until it comes together.
• When ready, turn the dough out onto a lightly-floured board and knead for a couple of minutes, then form into a ball.
• Cover dough in plastic wrap or a cloth and let rest for 20 minutes.
• Cut ball of dough into four pieces. Cover three pieces in plastic wrap or cloth to prevent drying, and form the fourth into a disc.
• Set a pasta roller for the thickest setting and work the dough disc through between the rollers, using a light dusting of flour, if needed, to prevent sticking.
• Set the pasta roller to a thinner setting and feed the dough through again, creating a longer piece.
• Continue to feed the dough through on thinner and thinner settings until the sheet comes out paper thin.
• Repeat the process with the other 3 pieces of dough, laying out each sheet flat on work surface, and dusting lightly with flour to prevent sticking.
• Cut rounds out from the sheets with a 2-inch (5 cm) round cutter.

For the filling

• Heat butter in a skillet over medium heat. Add pork and cook for 5-7 minutes, breaking apart with a spoon.
• Meanwhile, combine mortadella and prosciutto in a food processor and blitz to fine pieces, then transfer to skillet with pork and stir to combine.
• Add the nutmeg and salt and stir.
• Continue to cook meat mixture, breaking apart with a spoon periodically, until cooked through.
• Remove from heat and transfer to bowl, setting aside to cool completely.
• Add parmesan, breadcrumbs, and egg to cooled meat and stir to combine fully.

To make the tortellini

• Roll ½ – 1 teaspoon (2.5-5 ml) of filling into a round ball, then place in the middle of a round of dough (being careful not to over fill). Fold round in half to make a half-moon shape, dabbing the edges with water, and pressing to seal. Place a finger against the filling in center, then pull the two corners of the half-moon around the finger to meet each other, pressing together to secure and creating the iconic tortellini shape.
• Repeat until the dough and filling have been used, and all tortellini have been filled and shaped.

To finish

• Bring stock to a rolling boil.
• Boil the tortellini in the stock for 2-3 minutes or until just cooked.
• Divide tortellini and broth between serving dishes. Top with shaved Parmesan and Italian parsley. Serve immediately.
• Buon appetito!

Serving Suggestions

Tortellini in Broth is a comforting Italian dish that shines during colder months and festive gatherings. Serve the soup hot in deep bowls so the delicate tortellini remain immersed in the rich broth. A generous sprinkle of shaved Parmesan adds a nutty, savory finish while fresh parsley brightens the dish with color and freshness. This soup can be served as a refined first course during an Italian holiday meal or as a satisfying main dish alongside crusty bread and a simple green salad. For an authentic dining experience, pair it with a light Italian white wine or sparkling water with lemon to complement the delicate flavors of the broth and pasta.

Final Thoughts

This Tortellini in Broth recipe celebrates one of Italy’s most beloved comfort foods. From the handmade pasta dough to the savory pork and cured meat filling, every step reflects the craftsmanship and tradition of Italian cooking.

Featured on Bonacini’s Italy and prepared by Chef Michael Bonacini, this dish brings the flavors of Emilia-Romagna directly into your kitchen. The delicate tortellini floating in a clear, aromatic broth create a meal that is both simple and deeply satisfying.

Whether enjoyed as a holiday tradition or a comforting homemade soup, Tortellini in Brodo captures the heart of Italian cuisine—fresh ingredients, careful preparation, and the joy of sharing a warm bowl of food with loved ones.