Tortellini en Brodo Bolognese (Tortellini in Broth)

Tortellini en Brodo Bolognese (Tortellini in Broth)

These wonderful "hats" are best made by hand filled with mortadella, beef steak, Prosciutto, and Parmigiano-Reggiano floating in a clear homemade broth. In consideration of today's busy home cook and the availability of high-quality tortellini and cheeses, this recipe calls for already-made tortellini and chicken or vegetable stock. This version is exceptionally delicious and easy to prepare without losing the dishes gentle richness.

5 from 1 vote

Print Pin

Course: Soup

Cuisine: Italian, Northern Italy

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Large soup pot

Ingredients

5 quarts Highest quality chicken or vegetable stock possible
1 lb Highest quality fresh or dried meat tortellini
2 cups Freshly grated Italian Parmigiano-Reggiano cheese

US Customary - Metric

Get Recipe Ingredients

Instructions

Place tureen and bowls in a warm oven. Bring pot with broth to a boil. Season with salt and pepper. Drop the tortellini into pot and after 2 minutes, taste one. It should be tender but have some "bite". Fresh tortellini will take from 2 to 5 minutes to cook. Dried or frozen will take a little longer. Ladle the broth and tortellini in the tureen and serve with grated cheese on the side for sprinkling over the top.

Nutrition