SoupsDifficulty: easy
Tortellini in Brodo (Emilian Tortellini in Broth)
Tiny meat-filled rings floating in golden capon broth — Bologna's Christmas institution, where the broth matters more than the pasta.
5
Prep Time
10
Cook Time
4
Servings
Ingredients
Instructions
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1Bring the broth to a gentle simmer — never a rolling boil. Taste and adjust salt; it should be deeply savory but not salty.
2Cook the tortellini IN the broth 3-4 minutes until they float and puff — they drink flavor as they cook.
3Serve immediately in deep bowls with grated Parmigiano and a whisper of nutmeg. The pasta must not sit in the broth — it drinks and swells.
Chef's Tip
- Cooking the tortellini in broth instead of water means every bite is seasoned from the inside — water-boiled pasta dilutes the dish.
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- Gentle simmer keeps the filling from boiling out through the pasta's thin seams.
- The cheese goes in the bowl, not the pot — melted into the broth at the table it thickens the last spoonfuls.
© Mediterranean Flavors — themediterraneanflavors.com
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