Classic Italian tortellini in brodo… or silky stuffed pasta shells in a hot bouillon broth! And what a great Italian pasta soup this is, the perfect light lunch if you ask me…
What is tortellini in brodo soup?
This is one of those recipes that is ready before you have even started.
No hocus pocus here because this right here is true Italian simplicity.
A warm broth flavored with sage and vegetables with tender tortellini pasta swimming in it.
Easy Tortellini in Brodo Recipe (Italian Tortellini Soup)
I prepare this pasta soup fairly often actually.
Whenever I make a batch of fresh homemade tortellini, then I always keep some small portions in the freezer just in case.
They are just perfect for this lunch idea!
True, you don’t even need those vegetables in it. Hot water and a bouillon cube will also do. But I decided to give my version just that little extra depth in flavor.
Vegetarian
I let you decide whether you want to go for a meat version or keep it vegetarian.
Choose whatever tortellini and filling you prefer. Let them poach in the broth for a couple of minutes and then you are all set for a pasta feast.
What a great lunch soup!
Enjoy!
Easy Italian Tortellini en Brodo Soup Recipe
Tortellini in brodo: silky stuffed pasta in a hot broth!
- 7 oz fresh tortellini pasta (200 g)
- 3 cups water (720 ml)
- 2 tbsp fresh carrots chopped
- ½ chicken bouillon cube or vegetable bouillon cube
- 2 tbsp fresh celery chopped
- 2 tbsp onion chopped
- 1 large garlic clove peeled
- 6 fresh sage leaves
- 2 tbsp fresh parsley chopped
- pepper
- salt
Add the vegetables, water, bouillon cube and sage to a large saucepan. Season with some pepper. Place the pan over medium heat until it starts to boil gently. Then cover the pan and let the vegetables simmer the hot broth for 5 minutes.
Remove the vegetables and sage. You can strain the broth and pour it back into the pan or remove the vegetables using a slotted spoon.
Then add the fresh tortellini to the broth. Stir and turn the heat lower. Cover the pan again. Let the tortellini poach in the hot stock for 3 to 4 minutes or until they start to rise to the surface because that means that they are cooked.
With a slotted spoon remove the cooked tortellini and divide them between deep plates or large bowls. Then check the seasoning of the hot broth and add extra pepper or salt to taste. Pour the broth on top of the tortellini. Sprinkle with the chopped parsley and finish with a dash of freshly ground black pepper. Serve immediately.
Easy Italian Tortellini in Brodo Soup – KitchenAid Cook Processor
Italian tortellini in brodo is a great lunch soup!
Just because it is filling enough but not too heavy on the stomach. I prepare it often actually. Whenever I make a batch of fresh tortellini, I always keep small portions in the freezer because they are just perfect for a quick lunch!
This is one of those recipes that is ready before you have even started.
No hocus pocus here because this right here is true Italian simplicity. A warm broth flavored with sage and vegetables and tender tortellini swimming in it.
I made a flavorful broth with vegetables in it.
But a simple mix of water and a bouillon cube will also do of course.
Enjoy!
Easy Italian Tortellini en Brodo Soup Recipe
A great Italian pasta soup this is then, the perfect lunch!
- 7 oz fresh tortellini pasta (200 g)
- 3 cups water (720 ml)
- 2 tbsp fresh carrots chopped
- ½ chicken bouillon cube or vegetable bouillon cube
- 2 tbsp fresh celery chopped
- 2 tbsp onion chopped
- 1 large garlic clove peeled
- 6 fresh sage leaves
- 2 tbsp fresh parsley chopped
- pepper
- salt
Then add the fresh tortellini to the broth. Pour in the water, add the bouillon cube and season with a pinch of salt.
- Close the lid and select BOIL P2. Adjust the cooking time of Step 1 to 10 minutes (instead of 5 minutes)/ Press Start to activate the program. After Step 1 remove the vegetables and sage. You can strain the broth and pour it back into the bowl or remove them using a slotted spoon. Then add the fresh tortellini to the hot broth.
Close the bowl and adjust the cooking time of Step 2 to 7 minutes (instead of 30 minutes). Press Start. The tortellini should have risen to the surface at the end because that means that they are cooked.
- With a slotted spoon remove the cooked tortellini and divide them between deep plates or large bowls. Check the seasoning of the hot broth and add extra pepper or salt to taste if necessary. Pour the broth on top of the tortellini. Sprinkle with the freshly chopped parsley and finish with a little dash of freshly ground black pepper. Serve immediately while the tortellini is still al dente.
