How to Make Tortellini in Brodo

How to Make Tortellini in Brodo

We recently started carrying imported Italian dried tortellini. They're so good! With some broth and Parmigiano, they make a delicious winter meal... brodo. Here's our go-to recipe for Tortellini in Brodo.


Tortellini in Brodo Recipe


• Allemandi tortellini with cheese
• Denver Bone Broth
• Aged Parmigiano Reggiano (with rind)

  1. Warm the bone broth to a simmer and add the parmesan rind
  2. Bring about 2 quarts of well salted water to a boil and add the Tortellini
  3. Cook the tortellini at a steady boil for 12-13 minutes, reserve at least 1 cup of cooking liquid and strain pasta (they will be undercooked and firm)
  4. Add about half of the reserved cooking liquid to the broth then add the tortellini
  5. Simmer for 1-2 minutes and add more of the reserved liquid if needed
  6. Slowly fold in the grated Parmigiano so it incorporates in to the broth, reserving a couple of tablespoons for serving
  7. Add salt & pepper to taste and ladle to serving bowls, top with remaining Parmigiano

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