Non-VegetarianEmiliana-Romagnola cuisine Soups

Tortellini in Brodo

Name: Tortellini in Brodo
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 300 g type 00 flour; 4 large Eggs; 100 g Pork loin; 100 g mortadella di bologna pgi; 100 g prosciutto di parma; 150 g parmigiano reggiano pdo; 0.5 tsp whole nutmeg; 1.5 l capon or beef broth; 1 pinch Fine sea salt

Delicate, ring-shaped egg pasta parcels filled with seasoned meats and cheese, served floating in a steaming, crystal-clear meat broth.

🇮🇹Italy· Emilia-Romagna

Prep: 75 min
Cook: 15 min
Total: 90 min
Servings: 4
Difficulty: Hard
Calories: 510 kcal

Ingredients

0 of 9 gathered

Servings

300 g type 00 flour — plus extra for dusting
4 large Eggs — 3 for dough, 1 for filling
100 g Pork loin — finely minced and lightly browned in butter
100 g mortadella di bologna pgi — finely minced
100 g prosciutto di parma — finely minced
150 g parmigiano reggiano pdo — aged 24 months, finely grated
½ tsp whole nutmeg — freshly grated
1½ l capon or beef broth — rich, homemade, and strained clear
1 pinch Fine sea salt — to taste

Equipment

•Pasta machine or rolling pin
•Large stockpot
•Pastry cutter wheel
•Mixing bowl
•Fine mesh sieve

Nutrition

Per serving, approximate

Calories: 510 kcal
fat: 20 g
carbs: 48 g
fibre: 2 g
protein: 34 g
calories: 510 kcal

Instructions

1
Combine minced pork, mortadella, prosciutto, grated Parmigiano Reggiano, one egg, and nutmeg in a bowl until thoroughly blended.
2
Mound the flour onto a wooden board, create a central well, add three eggs, and knead into a smooth dough.
3
Wrap the dough tightly in clingfilm and rest at room temperature for thirty minutes.
4
Roll the rested dough into an exceptionally thin sheet, or sfoglia (pasta sheet), using a rolling pin or machine.
5
Cut the pasta sheet into precise three-centimetre squares using a straight pasta cutter.
6
Place a small hazelnut-sized portion of meat filling in the centre of each square.
7
Fold each square into a triangle, press edges firmly to seal, and wrap the tips around your fingertip.
8
Bring the clear capon broth to a gentle simmer in a large stockpot over medium heat.
9
Drop the fresh tortellini into the simmering broth and cook for two to three minutes until they float.
10
Ladle the tortellini and piping hot broth directly into warm, shallow soup bowls to serve.

Chef's tips

Roll the pasta sheet as thin as possible without tearing; the filling should be visible through the dough. Always cook the tortellini directly in the broth rather than in water, as this enriches both the pasta and the soup. Keep the pasta squares covered with a damp tea towel while shaping to prevent drying out.

Ingredient substitutions

capon broth → rich beef and chicken broth, strained through muslin until clear
pork loin → veal or mixed minced beef and pork

Storage

Freeze uncooked shaped tortellini on a flat tray until solid, then transfer to airtight bags for up to two months.

Reheating

Gently reheat leftover cooked tortellini directly in hot broth over low heat just until warmed through.

Common mistakes to avoid

•Boiling the broth too vigorously, which breaks the delicate tortellini parcels and clouds the liquid.
•Rolling the pasta dough too thick, resulting in tough edges where the corners fold together.
•Overfilling the squares, making them burst open during cooking.

Serving suggestions

Serve in deep, warmed porcelain bowls with extra freshly grated Parmigiano Reggiano on the side.Pair with a glass of dry Lambrusco di Sorbara or Colli Bolognesi Pignoletto.