Tortellini in Brodo or Tortellini in Broth
Prep time
Cook time
Total time
Serves: 6-8
  • 2-3 carrots, diced roughly
  • 1 onion, diced roughly
  • 4-5 stalks of celery, diced roughly
  • 1-2 plum, Roma, or San Marzano tomatoes, diced roughly
  • 1 tablespoon of whole black peppercorns
  • Parsley, chopped roughly
  • 4 quarts of fresh, filtered, water
  • 1 whole chicken (anywhere between 3.5-4.5 pounds) buy the best chicken you can afford as this ingredient will dictate how well your broth or brodo comes out
  • 1 package of tortellini
  1. Roughly butcher the chicken into 8 pieces (11 if you're lucky enough to have the head and feet), making sure to remove the skin and any unnecessary fat. Rinse with cold water and pat dry. Move all the ingredients into a large pot and cover; bring to a boil over a high flame. Once a boil is reached reduce the heat.
  2. Thereafter, simmer for 2-2.5 hours. Depending on the amount of fat in the chicken you may want to skim the excess fat from the top layer contained in the pot. You can prepare your pasta in a separate pot and add to your soup pot five minutes prior to the pasta being fully cooked. You can finish cooking the tortellini in the brodo (on a high simmer / light bowl).
Makes about 4-5 quarts of broth. For the clearest broth, do not let the broth boil robustly and occasionally skim the surface as the soup simmers.
Recipe by - Italian Food Recipes and Lifestyle at