TORTELLINI IN BRODO
This is one of Emilia-Romagna's typical dishes. It's not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia. The rezdore of Emilia used to do the sfoglia by hand, but now they use a food processor.
Provided by Viviana Romanori
Categories Mains Jamie Magazine Dinner Party Gorgeous Winter Soups Italian Starters
Time 4h15m
Yield 3-4 (about 20 tortellini each)
Number Of Ingredients 16
Steps:
- First, make a stock. Put the beef brisket, bones, chicken, unpeeled onion and celery in a large stockpot. Halve the carrot lengthways, and add to the pan with a pinch of sea salt.
- Pour over 2 litres of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
- Meanwhile, prepare the pasta dough. Blend the ingredients in a food processor (or combine by hand) until they come together and you have a soft but firm dough. Lightly dust with flour, wrap in clingfilm and leave to rest for 30 minutes.
- For the filling, heat a little oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool.
- Transfer to a food processor with the prosciutto, mortadella and nutmeg. Finely grate in the Parmesan, then blitz (or finely chop together by hand) until you have a very fine mixture.
- You'll need to make the pasta in stages so it doesn't dry out. Divide the dough into 8 pieces. Use a pasta machine (or a floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel ) into a long, flat, very thin 6cm-wide strip. Slice into 3cm squares.
- To make the tortellini, lightly dust a tray with flour. Place a ¼ of a teaspoon of filling in the middle of a square of pasta.
- Fold the pasta over into a triangle, and press at the edges to seal. Wind the folded edge around the tip of your middle finger and press the ends to form a ring.
- Continue until you have used all the rolled-out dough, then roll the next piece and keep going until it's all used up. You can make meatballs or ragù with any leftover filling.
- To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it's necessary.
- Bring to the boil, add the tortellini and cook for about 3 minutes, or till they rise to the surface. Ladle into bowls and serve with extra Parmesan.
Nutrition Facts : Calories 531 calories, Fat 23 g fat, SaturatedFat 9.1 g saturated fat, Protein 33.3 g protein, Carbohydrate 47.8 g carbohydrate, Sugar 1.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
TORTELLINI EN BRODO (TORTELLINI IN BROTH)
Most Italians will tell you that this is the ONLY way to eat tortellini. My family would agree. This is a very comforting dish on a cold day/night or just a quick and easy meal for the family. I keep chicken broth frozen in the deep freeze. But in a pinch, you could use boxed or boullion.
Provided by Genn T
Categories Chicken Soups
Time 30m
Number Of Ingredients 3
Steps:
- 1. In large stock pot, bring chicken broth to a boil. Grate ginger root into broth,
- 2. Add tortellini to broth and cook for 8 - 12 minutes.
TORTELLINI IN CHICKEN BROTH
In Italy, this soup is called tortellini en brodo. If you keep your freezer stocked, this soup is a snap to whip up after a long day at the office.
Provided by apotherix
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 6.1 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 334.6 mg, Sugar 2 g
BEST EVER TORTELLINI SOUP
Make and share this Best Ever Tortellini Soup recipe from Food.com.
Provided by skat5762
Categories One Dish Meal
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Saute celery, onion, carrots and garlic in oil.
- Add spinach and tomatoes and simmer 10 minutes.
- Add spices and chicken broth.
- Simmer, covered, until vegetables are tender-crisp.
- Add water and tortellini and simmer 10- 15 minutes.
- Remove bay leaf and serve.
TORTELLINI EN BRODO
Tortellini en brodo ("in broth") is a traditional first course for Christmas feasts in northern Italy. Because it calls for only a few ingredients, make sure they are of the highest quality, especially the chicken stock (now is a good time to use any you might have in your freezer).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 3
Steps:
- In a small stockpot, bring stock to a boil over medium heat. Season with salt and pepper, and stir in tortellini. Cook pasta according to package instructions (it should float to the top when finished). Remove from heat, and serve hot.
CHEESE TORTELLINI IN LIGHT BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
- Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
TORTELLINI IN BROTH WITH ESCAROLE
This simple and satisfying dish is a quick version of a traditional Italian dish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
- Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
- Add tortellini; cook until they float to the top, 4 to 5 minutes.
- Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.
Nutrition Facts : Calories 373 g, Fat 8 g, Fiber 2 g, Protein 18 g
TRADITIONAL TORTELLINI IN BRODO (IN BROTH)
This Traditional Tortellini in Brodo (in broth) is a delicious way to serve your favourite tortellini.This easy soup will become one of your favourites.
Provided by Rosemary Molloy
Categories Main Dish
Time 3h20m
Number Of Ingredients 10
Steps:
- In a large pot add the beef, bone with marrow, the carrot, onion, celery, spices and water. Bring to a boil on medium high heat, then lower the heat and simmer for about three hours half covered, stirring occasionally, remove any foam that appears on the top of the broth.
- Pour the broth through a sieve, then place the liquid back in the pot (taste for salt), bring to a boil and add the tortellini, cook until cooked through. Serve immediately with a sprinkling of parmesan cheese.
Nutrition Facts : Calories 318 kcal, Carbohydrate 36 g, Protein 23 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 59 mg, Sodium 491 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CHICKEN MEATBALL AND TORTELLINI SOUP - TYLER FLORENCE
From Dinner at My Place. I know the chicken and apple sausage sounds weird but try to find it. It makes unbelievably good meatballs!
Provided by Brookelynne26
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
- While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.
- Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.
Nutrition Facts : Calories 293.7, Fat 19.3, SaturatedFat 6.9, Cholesterol 66, Sodium 1596.4, Carbohydrate 11.6, Fiber 1.9, Sugar 4.5, Protein 17.4
TORTELLINI IN BRODO
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
- Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.
Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams
TORTELLINI IN PARMESAN BROTH
Categories Soup/Stew Cheese Garlic Pasta Quick & Easy Dinner Lunch Parmesan Spinach Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
- Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Add spinach and simmer, uncovered, 1 minute. Divide among 4 soup plates, then shave cheese over soup to taste.
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TORTELLINI EN BRODO SOUP WITH MUSHROOMS | RACHAEL RAY IN ...
From rachaelraymag.com
Category Italian WeekTotal Time 45 mins
- In a large pot, heat 3 tbsp. oil over medium. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 10 minutes. Transfer to a bowl.
- Add 2 tbsp. oil to the pot. Add the celery root, onion, garlic, fennel seeds, and mushroom stems; season. Cook, stirring occasionally, until beginning to brown, about 10 minutes. Add the wine. Cook over high heat, stirring often, until almost evaporated, 2 to 3 minutes. Add the stock and cheese rind. Bring to a boil. Boil until the flavors meld, about 10 minutes. Using a fine-mesh sieve, strain the broth into a saucepan.
- Bring the broth to a boil. Add the tortellini and cooked mushrooms. Cook until the tortellini is al dente, about 3 minutes. Divide among bowls. Drizzle with the remaining 2 tbsp. oil. Sprinkle with the parsley.
TORTELLINI EN BRODO - RECIPE - FINECOOKING
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5/5 (3)Category First CourseCuisine ItalianCalories 240 per serving
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TORTELLINI SOUP (TORTELLINI IN BRODO) - SAVEUR
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TORTELLINI IN BRODO RECIPE | MYRECIPES
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Servings 4Calories 233 per serving
- Bring first 3 ingredients to a simmer in a medium saucepan. Add tortellini, and cook the amount of time given by the package directions; do not drain.
- Ladle 1 cup broth-tortellini mixture into each of 4 bowls. Top each with 1/4 cup tomato and 1 teaspoon Parmesan cheese.
EASY CHICKEN TORTELLINI SOUP - SALT & LAVENDER
From saltandlavender.com
4.9/5 (15)Total Time 40 minsCategory SoupCalories 427 per serving
- Chop your onion. Add it to a large soup pot along with the olive oil. Sauté over medium-high heat for 5-7 minutes (ok if onion lightly browns).
- Meanwhile, chop the celery and carrots, then add them to the pot along with the garlic. Give it a good stir and cook for a couple minutes.
- Add the chicken broth and Italian seasoning. Increase the heat to high, and once it starts to boil, reduce the heat to a rapid simmer and let it cook for 10 minutes.
- Add the chicken and tortellini to the pot. Increase the heat to medium-high and let the soup cook for another 10 minutes or so. If it starts to boil furiously, you may need to turn the heat down again.
TORTELLINI IN BRODO - CAROLINE'S COOKING
From carolinescooking.com
Ratings 2Calories 472 per servingCategory Appetizer/Starter, Lunch
- Place the chicken bones, vegetables and parsley stems in a large pot and cover with water. Cover and bring to a boil. Simmer for a god two hours or more.
- You can make the pasta by hand or in a food processor. In food processor, put everything but the oil in the food processor and blend to combine. Add a little oil as needed. By hand, place the flour on a baking sheet/tray and make a slight hollow in the middle. Crack the eggs into the hollow and sprinkle on the salt. Use a fork to break the egg yolk and start mixing in the flour, then continue by hand. Add oil as needed to bring everything together.
- Melt the butter in a skillet/frying pan and fry the pork loin on both sides. Remove from the heat, cut off any fat/grizzle and dice the meat.
- Once the filling is ready and the pasta dough has rested, take roughly 1/6 to 1/4 of the pasta dough and leave the rest covered. Roll the piece out very thin, to around a '5' on a pasta machine or ideally thinner. You can do by hand but it is difficult - you want to make it really as thin as possible.
PRESSURE COOKER TORTELLINI EN BRODO - DADCOOKSDINNER
From dadcooksdinner.com
Reviews 8Servings 10Cuisine ItalianCategory Sunday Dinner
- Pressure cook the brodo for 60 minutes at high pressure with a Natural Pressure Release: Put the chicken wings, oxtail, onion, carrot, celery, and parmesan rind in the pressure cooker pot. Pour in the 8 cups of water, stir in the 2 teaspoons of salt, and float the ground chuck on top. Lock the lid. Pressure cook on high pressure for 60 minutes in an electric pressure cooker (“manual” or “pressure cook” mode in an Instant Pot), or for 45 minutes in a stovetop PC. Let the pressure come down naturally, about 40 minutes more. (If you’re in a hurry, let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.) Remove as much of the solids from the pot as possible using a slotted spoon, then strain the broth through a fine mesh strainer.
- Cook the tortellini: Wipe the inside of the pressure cooker pot clean. Pour the broth back into the pressure cooker pot and bring to a simmer over high heat (“Sauté mode adjusted to high in an Instant Pot.) Add the tortellini and cook according to package instructions. Ladle into bowls and serve, sprinkling the grated parmesan cheese on top at the table.
TORTELLINI EN BRODO (TORTELLINI IN BROTH) - FUSS FREE FLAVOURS
From fussfreeflavours.com
5/5 (4)Total Time 2 hrs 50 minsCategory PastaCalories 696 per serving
- Place all the ingredients for the broth into a large, heavy saucepan with a tightly fitting lid, and bring to a gentle simmer.
- Put the lid on the pan, turn the heat right down (use a diffuser ring if needed) and allow to cook for 2 and a half hours until the chicken is falling part and you have a fragrant, but delicate broth.
TORTELLINI AND SPINACH IN GARLIC BROTH - FOOD AND WINE
From foodandwine.com
4/5 Category TortelliniServings 4
- In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.
- Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.
EASY ITALIAN TORTELLINI IN BRODO SOUP - SIMPLE. TASTY. GOOD.
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Estimated Reading Time 4 mins
- Add the water and bouillon cube. Season with some pepper. Place the pan over medium heat until boiling gently. Then cover the pan and let the vegetables simmer the hot broth for 5 minutes.
- Then remove the vegetables and sage. You can strain the broth and pour it back into the pan or remove them using a slotted spoon.
EASY TORTELLINI SOUP RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
Cuisine AmericanTotal Time 15 minsCategory EntreesCalories 558 per serving
- In a medium pot over high heat, bring the broth to a boil. Add tortellini and cook for 2 minutes less than the package instructs.
- Stir the peas and spinach into the broth and cook until warmed through, about 2 minutes. Season with salt and pepper. Serve with Parmigiano-Reggiano and lemon wedges.
TORTELLINI IN PARMESAN BRODO | GIADZY
From giadzy.com
- To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. Strain into a clean saucepan and keep warm over low heat.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the tortellini and cook for 2 minutes less than the package instructions, about 4 minutes. Drain well, then add the tortellini to the broth to finish cooking. Stir in the parsley and serve.
TORTELLINI IN BRODO - GOURMET TRAVELLER
From gourmettraveller.com.au
- Preheat oven to 200C. Divide carcasses and wings between 2 oven trays, rub with oil, season to taste and roast until golden (40-50 minutes). Pour off fat (discard), scrape juices and caramelised bits into a large saucepan along with carcasses and wings. Add vegetables, garlic, thyme, peppercorns and 3 litres cold water and bring to the boil over medium-high heat. Skim scum from surface, reduce heat to low and simmer gently until stock is very well flavoured (4-5 hours). Strain 2.2 litres into a wide saucepan over medium heat and simmer until reduced by almost half (30-40 minutes). Season to taste, keep warm.
- Meanwhile, for chicken and parmesan tortellini, process flour and eggs in a food processor to combine. Turn onto a work surface, knead until smooth (3-5 minutes), wrap in plastic wrap and set aside to rest (30 minutes). Combine remaining ingredients (except eggwash) in a bowl, season to taste and set aside. Divide dough into thirds, and working with one piece at a time, feed through pasta machine, starting at the widest setting then reducing setting notch by notch and folding and rolling as you go, until pasta is 3mm thick. Cut out 7cm-diameter rounds with a pastry cutter, place on an oven tray dusted with flour and cover with a damp tea towel. Working with one round at a time, place 1 tsp chicken mixture in the centre, brush edges with eggwash, fold in half to form a semi-circle and press to seal. Brush straight edge of pasta with eggwash, bring together and press to seal. Return tortellini to tray.
- Cook tortellini in batches in a saucepan of boiling salted water over medium-high heat until al dente (2-4 minutes). Drain, transfer to bowls, ladle broth over, season to taste, scatter with tarragon and parmesan and serve with rye bread.
TORTELLINI IN BRODO RECIPE - REBECCA WILCOMB | FOOD & WINE
From foodandwine.com
- Combine 6 cups water, chicken thigh, carrot, and celery in a large saucepan. Bring to a low simmer (150°F to 160°F) over medium-low, and cook 10 minutes. Add pork and beef. Cook until an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 5 minutes. Remove meat from pan, and let stand until cool, about 15 minutes. Discard poaching liquid and vegetables.
- Mound flour on a wooden board, and make a well in center. Crack eggs into well, and add olive oil. Using a fork, beat together eggs and olive oil, and slowly incorporate flour into egg mixture until a dough forms. Using your hands, bring dough together, kneading until smooth and elastic, about 10 minutes. Wrap dough tightly in plastic wrap, and set aside to rest at room temperature 1 hour or up to 3 hours.
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4.7/5 (3)Category First CourseCuisine ItalianCalories 240 per serving
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