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chicken tortellini in brodo recipes

The different types of stuffed pasta are savoured in Italy for the delicacy and variety of the fillings. they are of ten cooked and served in a light,thin broth or soup made from meat stock,which allows their full flavour to be appreciated


  • 125 g chicken liver
  • 25 g butter
  • 50 g mortadella
  • 125 g lean minced veal
  • 50 g parma ham
  • 15 ml grated Parmesan
  • 1 egg
  • freshly-grated nutmeg
  • salt
  • freshly-ground black pepper
  • 225 g ravioli paste
  • 1.7 litres chicken stock
  • 2 tbsp lemon juice
tortellini in brodo
Tortellini in brodo – make Your Own pasta and stuffing and cook simply in stock

how to make tortellini

  1. Wipe,trim and finely chop the chicken livers.heat the butter in the frying pan,add the veal and fry over a high heat fro 5 minutes till browned,reduce the heat,add the chicken livers and cook for 3 minutes
  2. Put the Chicken meat on the board with the Mortadella and ham and chop very finely,put into bowl and stir in the cheese,the egg and a little nutmeg,add seasoning and mix well
  3. roll out the pasta,cut into squares and dot with the filling.fold into tortellini shapes
  4. Bring the chicken stock to the boil in a large saucepan.add the tortellini back to the boil and cook for 10-15 minutes till all dente
  5. add the lemon juice,then adjust seasoning to taste.pour into a warmed tureen and serve tortellini in brodo recipes immediately with a separate dish of grated Parmesan cheese

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