Tortellini in Brodo is an incredibly simple yet super satisfying appetizer made by simmering cheese-filled tortellini in rich chicken broth. The recipe puts a semi-homemade spin on a traditional Italian soup.
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Elaborate dinner parties and holiday parties call for simple, yet flavorful appetizers, like this easy Tortellini in Brodo. It’s a warm and inviting soup made with four ingredients in 15 minutes. It’s the best recipe to turn to when you need to devote more time to the main course and side dishes!
Tortellini and broth come together to make this incredibly simple soup. You can either:
- Keep the recipe simple by using store-bought tortellini AND broth;
- Use store-bought tortellini but turn up the flavor with homemade bone broth;
- Or go all out by making homemade tortellini AND broth.
It’s up to you! No matter which method you go for, every spoonful is sure to leave you feeling nourished and comforted.
As for the tortellini, cheese filling is standard, but some swear by making this soup with pork-filled tortellini. You can use either. Just be sure to buy a couple of extra bags to keep in the freezer for Tortellini Lasagna and Tortellini in Cream Sauce!
If you’re craving more irresistibly brothy soups, be sure to check out my French Onion Soup Dumplings and Chicken Noodle Soup.
Ingredient notes
- Broth – Brodo = broth. Traditionally, chicken stock or bone broth made from scratch is used. You can also make this soup with beef broth or make parmesan broth to take this soup to the next level.
- Cheese tortellini – Storebought fresh or frozen tortellini is perfectly fine.
- Salt and pepper
- Cheese – Parmesan, parmesan-Reggiano, or pecorino romano are the best choices. Shred or shave the cheese directly from the block.
How to make tortellini en brodo soup
Tip: If you haven’t already, make the homemade broth, bone broth, or stock. My Instant Pot Bone Broth, Slow Cooker Bone Broth, and Homemade Parmesan Broth recipes will show you how. Or, you can use store-bought broth.
- Heat Broth: Pour the borth into a medium saucepan and bring it up to a boil over medium-high heat.
- Add Tortellini: Add the tortellini and reduce the heat to a simmer. Cook according to the package instructions.
- Season and Serve: As soon as the tortellini floats to the surface, remove the pot from the heat and season to taste with salt and pepper. Ladle the tortellini soup into bowls and top with grated parmesan cheese. Enjoy!
Serving suggestions
Tortellini en brodo is often the first course served at Christmas dinner before the beef tenderloin and an assortment of sides come out. Customize your holiday menu by pairing the soup with any of the meaty mains below along with these 30+ Easy Sides for Soup.
Make it a proper feast and add a pasta dish or two from this list of 25+ pasta recipes for Christmas.
What to serve with it
- MORE → the BEST sides for tortellini.
Customize it
- Add vegetables – Tortellini in broth is satisfying on its own, but there’s always room for vegetables. To add veggies, first saute aromatic vegetables, like celery, carrots, leeks, and garlic in olive until soft and fragrant. Add the broth to the pot with the vegetables and follow the recipe as instructed. Once cooked, add a handful of fresh spinach and stir until wilted.
- Broth – You can also make this soup with beef broth or make parmesan broth to take this soup to the next level.
- Finish with fresh lemon – Squeeze fresh lemon over tortellini en brodo soup bowls. The extra bit of acid balances and brightens every flavor.
- Make it vegetarian – Use a great tasting vegetable stock and cheese tortellini.
Storing and reheating
Tortellini al brodo is best served hot immediately after cooking. The tortellini will begin to soften and become mushy the longer it stands. If you end up with leftovers, try to keep the pasta and broth separate.
- Store the broth and tortellini in airtight containers in the fridge for 1 to 2 days.
- To reheat, combine the tortellini and broth in a saucepan on the stove over medium heat until they’re warmed through.
More Italian soup recipes
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Full Recipe
Tortellini in Brodo
Equipment
Ingredients
- 2 quarts bone broth (or low-sodium chicken broth)
- 1 pound cheese tortellini (fresh or frozen)
- Salt + pepper (to taste)
- Parmesan cheese (for topping (optional))
Instructions
- In a medium pot, bring the broth to a boil over medium-high heat.
- Add the tortellini, and reduce the heat to a simmer. Cook pasta according to package instructions (it will float when finished). Remove from heat. Season the broth with salt and pepper, to taste.
- Serve sprinkled with parmesan cheese, if desired. Enjoy!
Notes
- Store the broth and tortellini in airtight containers in the fridge for 1 to 2 days.
- To reheat, combine the tortellini and broth in a saucepan on the stove over medium heat until they’re warmed through.
-
Add vegetables – Tortellini in broth is satisfying on its own, but there’s always room for vegetables. To add veggies, first saute aromatic vegetables, like celery, carrots, leeks, and garlic in olive until soft and fragrant. Add the broth to the pot with the vegetables and follow the recipe as instructed. Once cooked, add a handful of fresh spinach and stir until wilted.
-
Broth – You can also make this soup with beef broth or make parmesan broth to take this soup to the next level.
-
Finish with fresh lemon – Squeeze fresh lemon over tortellini en brodo soup bowls. The extra bit of acid balances and brightens every flavor.
-
Make it vegetarian – Use a great tasting vegetable stock and cheese tortellini.
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