Entree: Italy – Emilia-Romagna – Tortellini in Brodo (Small ring-shaped filled pasta served in a clear savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, about 3 lb (1.4 kg)
- 12 cups (2.8 L) water
- 2 carrots, peeled and halved
- 2 celery stalks, halved
- 1 medium yellow onion, halved
- 6 whole black peppercorns
- 2 bay leaves
0.21 oz (6 g) fresh flat-leaf parsley (estimated weight for 6 sprigs using USDA average)
- 1 tsp (5 g) kosher salt, plus more to taste
- 12 oz (340 g) fresh meat-filled tortellini (store-bought or homemade)
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano, plus more for serving
- 2 tbsp (30 ml) unsalted butter (optional, to enrich broth)
- Freshly ground black pepper, to taste
- Pinch ground nutmeg (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 1 whole chicken, about 3 lb (1.4 kg)
- 12 cups (2.8 L) water
- 2 carrots, peeled and halved
- 2 celery stalks, halved
- 1 medium yellow onion, halved
- 6 whole black peppercorns
- 2 bay leaves
6 g fresh flat-leaf parsley (estimated weight for 6 sprigs using USDA average)
- 1 tsp (5 g) kosher salt, plus more to taste
- 12 oz (340 g) fresh meat-filled tortellini (store-bought or homemade)
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano, plus more for serving
- 2 tbsp (30 ml) unsalted butter (optional, to enrich broth)
- Freshly ground black pepper, to taste
- Pinch ground nutmeg (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Place the whole chicken in a large stockpot with 12 cups (2.8 L) water. Add carrots, celery, halved onion, peppercorns, bay leaves, and parsley sprigs. Bring to a gentle boil over medium-high heat.
2. Skim any foam that rises to the surface, reduce heat to low and simmer gently, uncovered, for 1 hour 15 minutes to 1 hour 30 minutes until the chicken is cooked through and the broth is flavorful.
3. Remove the chicken and let cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Skim fat from the surface if a clearer broth is desired. Reserve cooked chicken meat for another use or discard.
4. Taste the strained broth and season with 1 tsp (5 g) kosher salt and freshly ground black pepper; adjust to taste. If using, stir in 2 tbsp (30 ml) unsalted butter and a pinch of nutmeg to finish the broth.
5. Bring the clear broth to a gentle simmer. Add the fresh tortellini and cook according to package directions or until al dente, about 3–5 minutes for fresh pasta (timing will vary).
6. When tortellini are cooked, ladle tortellini and broth into warmed bowls — about 3/4 cup (180 ml) broth and 6 oz (170 g) tortellini per serving, adjusting as preferred.
7. Sprinkle each bowl with 2 tbsp (10 g) finely grated Parmigiano-Reggiano and a little chopped parsley. Grind fresh black pepper over the top.
8. Serve immediately while hot so the tortellini remain tender and the broth aromatic.