Tortellini in Broth

Name: Tortellini in Broth
Cuisine: italian
Ingredients: 3.5 cup flour; 4 pcs egg; 3.5 oz pork tenderloin; 3.5 oz mortadella; 3.5 oz raw prosciutto; 5 oz parmesan cheese; 1 pcs egg; to-taste salt; to-taste nutmeg; 3.5 lb beef short ribs; 0.5 pcs hen; 1 pcs white onions; 1 pcs carrot; 2 pcs celery; 7.5 cup water

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 13, 2026

Updated on April 18, 2026

Available in

English Italiano Deutsch Español Français Română

You can change language anytime.

Discover the classic Italian dish, Tortellini in broth. A simple yet delicious recipe to prepare at home.

Learn to make authentic tortellini in a rich broth, capturing the essence of traditional Italian cuisine.

Capolavoro Score 5/5 · 32 votes

Instructions

1
To prepare the tortellini in broth, start with the filling, which needs a long rest. Cut the mortadella, ham, and loin into pieces, removing the toughest outer parts. Put everything through the meat grinder, using a medium die, and collect the minced meat in a bowl. Do not discard the minced meat; it will be used again. Add the grated cheese, salt, pepper, and egg to the ground meat. Also add a pinch of grated nutmeg. Mix all the ingredients together, kneading with your hands.
2
Pass it through the meat grinder again, this time using the finer die. Compact it again with your hands, then cover with plastic wrap and refrigerate for 12 hours. About 4 hours before, prepare the meat broth. Peel the onion and cut it in half. Insert 3 cloves into each half.
3
Add the celery and carrots as well. When the onions are well browned, remove them with a fork and transfer them to the pot.
4
Add the water and a pinch of salt. Cook over medium heat. After boiling, it will take about 4 hours. In the meantime, prepare the egg pasta. Pour the flour onto a work surface and create a classic well shape. Pour the lightly beaten eggs into the well.
5
Take the egg pasta and transfer it to a work surface. Flatten it with your hands, then roll it out with a rolling pin until you obtain a very thin sheet. Using a pastry wheel or a pasta-cutting machine, cut out squares. Place a small amount of filling in the center of each square.
6
Pick up one, fold it to form a triangle, and press lightly on the edges. Now, lower the two side edges, wrapping them around your finger. Seal by pinching the two edges of the pasta, and the first tortellino is ready. Do the same for all the others and gradually place them on a tray with a clean cloth.
7
When the broth is ready, remove the meat and vegetables with a skimmer. Transfer to a bowl. Then taste the broth and adjust the salt if necessary.
8
Then filter it, dividing the broth into two pots. Bring one of the pots with the broth back to a boil and keep the other one warm. As soon as the broth begins to boil, immerse the tortellini. Wait a few minutes until they float, then using a skimmer, remove a portion of the tortellini.
9
Quando il brodo sarà pronto estraete con una schiumarola la carne e le verdure. Trasferite in una ciotola. Assaggiate quindi il brodo ed eventualmente regolate di sale.

Ago's Notes

Adjust the salt according to the salt content of the preserves.

These carefully handcrafted tortellini, simmered in a flavorful broth, offer a delightful twist on classic Italian tradition. Enjoy their warm, comforting taste that brings home the flavors of Italy's cozy kitchens.

Main Course

How much of a capolavoro is this?

Share your opinion. Ago will say it the Italian way.

Pick a hand and tell Ago what you think.

Related Recipes

Italian

Olive All'Ascolana

Discover how to prepare the classic Marche appetizer, Olive all'Ascolana, at home!

2 hr 30 min

Medium

Italian

Milanese Risotto

A creamy saffron risotto with bone marrow, a Lombardian classic!

Medium

Italian

no_change

Vitello tonnato is a delightful Piedmontese appetizer, known for its simple yet elegant flavor profile. It's perfect for any gathering.

1 hr

Medium

Tortellini in Broth

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 13, 2026

Updated on April 18, 2026

Discover the classic Italian dish, Tortellini in broth. A simple yet delicious recipe to prepare at home.

Learn to make authentic tortellini in a rich broth, capturing the essence of traditional Italian cuisine.

Capolavoro Score 5/5 · 32 votes

Instructions

To prepare the tortellini in broth, start with the filling, which needs a long rest. Cut the mortadella, ham, and loin into pieces, removing the toughest outer parts. Put everything through the meat grinder, using a medium die, and collect the minced meat in a bowl. Do not discard the minced meat; it will be used again. Add the grated cheese, salt, pepper, and egg to the ground meat. Also add a pinch of grated nutmeg. Mix all the ingredients together, kneading with your hands.

Pass it through the meat grinder again, this time using the finer die. Compact it again with your hands, then cover with plastic wrap and refrigerate for 12 hours. About 4 hours before, prepare the meat broth. Peel the onion and cut it in half. Insert 3 cloves into each half.

Add the celery and carrots as well. When the onions are well browned, remove them with a fork and transfer them to the pot.

Add the water and a pinch of salt. Cook over medium heat. After boiling, it will take about 4 hours. In the meantime, prepare the egg pasta. Pour the flour onto a work surface and create a classic well shape. Pour the lightly beaten eggs into the well.

Take the egg pasta and transfer it to a work surface. Flatten it with your hands, then roll it out with a rolling pin until you obtain a very thin sheet. Using a pastry wheel or a pasta-cutting machine, cut out squares. Place a small amount of filling in the center of each square.

Pick up one, fold it to form a triangle, and press lightly on the edges. Now, lower the two side edges, wrapping them around your finger. Seal by pinching the two edges of the pasta, and the first tortellino is ready. Do the same for all the others and gradually place them on a tray with a clean cloth.

When the broth is ready, remove the meat and vegetables with a skimmer. Transfer to a bowl. Then taste the broth and adjust the salt if necessary.

Then filter it, dividing the broth into two pots. Bring one of the pots with the broth back to a boil and keep the other one warm. As soon as the broth begins to boil, immerse the tortellini. Wait a few minutes until they float, then using a skimmer, remove a portion of the tortellini.

Quando il brodo sarà pronto estraete con una schiumarola la carne e le verdure. Trasferite in una ciotola. Assaggiate quindi il brodo ed eventualmente regolate di sale.

Tortellini in Broth