Tortellini en Brodo

Tortellini en Brodo ~

A classic Italian soup featuring tender tortellini in a flavorful broth. 

Serve with crusty bread or a simple green salad for a light and satisfying meal.

Tortellini en Brodo Recipe

There’s just something about a rainy day that calls for soup night, and this one is an easy favorite in our house.

En brodo sounds fancy but it’s really just Italian for “in broth.” Tortellini en brodo has deep roots in Italian culinary tradition, particularly in the Emilia-Romagna region of Northern Italy, where tortellini originated. Historically, this soup was often served as a traditional first course, especially on Christmas Eve and throughout the Christmas holidays, symbolizing abundance and hospitality, but it also makes for a simple and satisfying meal on its own any time of year – Buon Appetito!

You’ll only need about 30 minutes from start to finish and, aside from a large pot, the only kitchen equipment you’ll need is either an immersion blender or a high power blender with a glass jar.

Tortellini en Brodo Florentine

The addition of spinach to this tortellini en brodo brings additional texture to the soup as well as a pretty pop of color. Fresh spinach leaves wilt quickly in the hot broth, adding a subtle earthiness that complements the savory tortellini. However, if you prefer a more traditional dish or aren’t a fan of spinach, feel free to omit it. The soup will still be delicious and satisfying without it.

Fresh vs. Frozen Tortellini: Which is Best?

When it comes to tortellini, both fresh and frozen varieties work well in this recipe, but there are some differences to consider. Fresh tortellini, often found in the refrigerated section, tends to cook faster (about 4-5 minutes) and has a more delicate texture. Frozen tortellini, on the other hand, can be a convenient option, especially if you like to stock up on pantry staples. It takes a little longer to cook (around 8-10 minutes), but the flavor and texture remain excellent. If you’re in a pinch, either option will do, but if you’re aiming for the best texture, fresh tortellini is typically preferred.

Ingredients for Tortellini en Brodo

You will need the following:

• 1 tablespoon olive oil
• 1/2 cup yellow onion, chopped
• 1/3 cup celery chopped
• 1/3 cup carrots chopped
• 1 large clove garlic minced
• 1/2 teaspoon Italian seasoning
• 4 cups chicken-style broth
• 1 1/2 cups water
• 9 ounces fresh cheese tortellini, by weight
• 2 cups baby spinach leaves, rough chopped
• 1/2 cup Parmigiano Reggiano cheese, + extra for garnish
• 2 tablespoons Italian flat-leaf parsley, chopped

How to Make Tortellini en Brodo

Step 1: Sauté the Vegetables. Start by heating the olive oil in a large saucepan over medium-high heat. Add the chopped onion, celery, and carrots, sautéing them for about 3 minutes until softened.

Step 2: Add Garlic and Seasoning. Once the vegetables are softened, add the minced garlic and Italian seasoning, cooking for an additional minute until fragrant.

Step 3: Simmer the Broth. Pour in the chicken-style broth and water, then cover the pot. Reduce the heat to low, cover, and bring the broth to a gentle simmer for 20 minutes, to meld all the flavors together.

Step 4: Blend the Vegetables. After the broth has simmered, use an immersion blender directly in the pot to puree the vegetables, or transfer the soup to a blender and puree to achieve a smooth consistency.

Step 5: Cook the Tortellini. Return the pot to the stove and add the cheese tortellini. Cook the tortellini for about 5 minutes, or until they are al dente.

Step 6: Add Spinach and Parmigiano Reggiano. Stir in the chopped spinach and parmesan, cooking just until the spinach wilts and the cheese melts into the broth. The result is a slightly creamy, rich broth with tender tortellini floating throughout.

Step 7: Garnish and Serve. Ladle the soup into bowls. Garnish with additional parmesan, and fresh parsley. Serve hot.

FAQ

• Can I make this soup ahead of time? Yes, you can prepare the broth and vegetable base ahead of time, but it’s best to add the tortellini and spinach just before serving. This prevents the pasta from becoming overly soft or mushy.

• Can I make this soup vegan? Absolutely! For a plant-based soup, use vegan tortellini and parmesan cheese. For the broth, I use a vegan chicken-style broth. You can also use vegetable broth, although the seasoning may need to be adjusted to taste.

Storage

• Leftover tortellini soup can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the soup on the stove over low heat, adding a splash of broth or water if the soup has thickened too much. Avoid reheating the tortellini too many times, as the pasta dough can become mushy.

More Simple Soup Recipes You’ll Love!

•  Homemade Broth
• Parmesan Pasta Soup​
• Pesto White Bean Soup​
• Tortellini Vegetable Soup​
• Garlic and Leek Soup​

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Updated September 23, 2024.