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Tortellini in brodo
Put the chicken, beef, onion, carrot and celery in the cold water with the salt. Bring slowly to a simmer, skimming, then keep it barely trembling for 3 hours. Strain through a cloth; chill and lift off the fat if you have time.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Tortellini in brodo take?
5 hr 40 min all in — 2 hr prep, 3 hr 10 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Rolling pin, Mixing bowl, Frying pan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Capon → A boiling hen or chicken wings and backs. Hen gives the closest broth; add a beef bone for depth.
Any tips from this recipe?
A day's rest lets the filling firm up and the flavours blend, and makes folding easier. Freeze tortellini on a floured tray, then bag them; cook from frozen in boiling broth.
Can I prepare this ahead?
Brown the pork in the butter for 5 minutes and cool. Mince it very finely with the prosciutto and mortadella, then mix with the Parmigiano, 1 egg and nutmeg. Chill the filling, overnight if you can.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.