"Tortellini in brodo," or tortellini in broth, is a very simple but VERY delicious preparation for fresh tortellini. This classic dish is a great way to show off your own handmade pasta as it lets the flavor and texture of the tortellini shine through a simple broth!
You can make this with homemade pasta or store bought. If you want to try making your own, check out our handmade tortellini recipe here!
Watch the Pasta Grammar video where we make this recipe here:
Serves 2.
For this recipe, you will need:
- 2 stalks celery, halved
- 2 large carrots, halved
- 1 large russet potato, peeled and quartered
- 1 onion, peeled and halved
- 2 ripe tomatoes, halved
- 1 lb (450g) bone-in beef short ribs
- 1.5 lb (680g) boneless beef chuck roast
- Salt
- 30 fresh tortellini
- Grated Parmigiano-Reggiano cheese for topping
Place the vegetables and meat in a large stockpot and fill with water. Bring to a gentle boil and cook, covered, for at least 2 hours (but the longer the better!). If you cook the broth for a long time, feel free to add a little more water along the way as some moisture inevitably evaporates.
Salt the broth to taste. If you desire a leaner broth, you can let it cool overnight at room temperature and skim off any fat that rises to the top. Skip this step for maximum flavor!
Strain the broth through a fine mesh sifter into your preferred pasta pot. You don't necessarily need all the broth, just enough to comfortably give the tortellini enough room to cook.
Bring the broth to a boil and add the tortellini. Homemade tortellini usually takes about 5 minutes to cook, but taste it and trust your instincts when you think it's ready. If using store bought pasta, cook as instructed on the packaging.
Ladle the cooked pasta into individual bowls with plenty of broth. Serve immediately, topped with grated Parmigiano cheese. Buon appetito!