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Tortellini in Brodo is a popular and traditional recipe from Emilia-Romagna. It is a classic Italian dish that consists of small, stuffed pasta (tortellini) served in a flavourful broth. The tortellini are typically filled with a mixture of meat, cheese, or a combination of both, and the broth is often made with chicken or vegetable stock. This comforting and hearty soup is a beloved choice, especially during colder months (perfect during the Christmas holidays), providing a satisfying combination of pasta and a warm, nourishing broth. The dish is often garnished with grated Parmesan cheese. Whether enjoyed as a starter or a main course, Tortellini in Broth is a delicious and timeless Italian comfort food.

The origins of this dish are surrounded by various legends:

1) One of them attributes the creation of Tortellini to Castelfranco Emilia, a town historically contested between Bologna and Modena. According to this tale, the owner of the Corona inn, peeking through the keyhole of a room where a noblewoman guest was staying, was so struck by the beauty of her navel that he wanted to reproduce it in a culinary preparation.

2) Another version of the story draws inspiration from Tassoni’s “La Secchia rapita“. This story involves Venus, Bacchus, and Mars seeking refuge at the Corona inn after a battle. The innkeeper, captivated by Venus’s beauty, crafted Tortellini to mirror the goddess’s splendid forms.

INGREDIENTS — SERVINGS: 6

• 1.5 kg Beef chuck (adult)
• ½ Old hen or Chicken
• 2 Onions
• 2 stalks of Celery
• 3 Carrots
• 4 liters of Cold water (may differ based on personal preference)
• Salt (as needed)
• 1 Clove (optional)
• Grated Parmigiano Reggiano cheese (as needed)
• Meat tortellini (100 to 120 grams of tortellini per person)

MAIN PREPARATION

• In a spacious pot, combine carrots, celery, onions, parsley, salt (Optionally cloves).
• Add meat and water; Set the pot on medium heat and bring it to a boil.
• If using red meat, simmer for two hours/ if using only white meat, one hour is sufficient.
• Once the broth is ready, transfer some to a separate pot, bring it to a boil, and cook the tortellini according to the instructions.
• Serve the soup hot, generously sprinkled with grated Parmigiano Reggiano cheese (or GranaPadano).