Tortellini en Brodo (Homemade Tortellini in Broth)

Learn how to make tortellini en brodo from scratch: delicate handmade pasta filled with rich meat and served in a golden chicken broth. So perfect for cold nights!

Why I love it:

Tortellini en brodo, made completely from scratch, is such a treat. Traditionally it’s served as a special Christmas Eve dinner in northern Italy, and once you’ve tried it, you’ll see why. When everything’s homemade, it’s a feat: the filling, the pasta dough, the tortellini, and the broth. And after all that effort, it looks a little bit anti-climactic in the bowl.

But as I’m learning, some types of cooking (real Italian) just hit a different chord than the stuff that looks and sounds fancy (a lot like pappardelle bolognese and pasta e fagioli). And that’s the magic of it.

The meaty, deeply flavored tortellini bob in a rich, golden broth, and somehow it feeds your soul as much as your body.

In Italy, the nonni have decades of practice shaping their tortellini into teeny tiny little buttons. I always start out with that kind of ambition, but by the end of the day, with four kids circling the kitchen, mine have doubled in size. Itty bitty tortellini feel like a solid retirement goal.

In the meantime, if homemade stock even feels like too much, use your favorite high-quality store-bought broth. The handmade tortellini are the real stars of the show.

If you’re looking for an extra-special meal to make when the weather’s cold, you’ve got to try tortellini en brodo. It’s humble, rich, and unforgettable.

How to make tortellini en brodo:

Recipe Tips:

• Break it up: I love this dish, but with the chaos of our life, I’ve learned to tackle it over a few days. The broth and tortellini both freeze beautifully, so make them ahead when you can. When it’s time to serve, just defrost, cook the tortellini from frozen, and dinner is done.
• Cooking method: You can cook the tortellini directly in the broth or separately. I prefer to boil them in salted water, toss them lightly in olive oil, and then add them to the broth to avoid cloudiness or overcooking — but either way works.
• Color boost: For an extra-golden broth, leave the skins on your onions before adding them to the pot.
• Leftover chicken: Don’t toss the chicken after making broth. Yes, it’s been simmered to death, but chopped up with mayo and herbs, it makes a great chicken salad. 
  

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