Tortellini in Brodo
Tortellini in Brodo
Tortellini in brodo di pollo (Italian chicken broth) with parmigiano, an old, classic Italian primo piatto that at home we all adore so much.
These beautiful, floating tortellini in a clear broth are so delicious, we could eat this dish every day.
I used commercial tortellini as I didn't have time to make my own, but the broth was made at home with only a few ingredients.
We always use parmigiano rind, which I keep plenty of in my freezer, and use when I'm making brodo. This will add so much extra flavour, but substitute rind with grated parmigiano if you don’t have any on hand.
This recipe is super easy and so versatile, with only 15 minutes preparation and just under 3 hours of slow simmering to develop that intense and delicate flavour that is a must-have for this dish.
A little time-consuming with very little labour, but the end result let me tell you, is well worth it, and as the brodo is slowly simmering, the smell in the house is just unbelievable.
Serve brodo with tortellini or small pasta like: risoni or stelline or with tiny meatballs just like my Nonna used to do for us.
If brodo is to be served with pasta, cook pasta separately in a large pot of salted boiling water until tender, drain and ladle hot broth over it , add a small amount of grated parmigiano cheese and serve immediately.
With the retained cooked chicken I often use this as a filling for my homemade tortellini.
Buon appetito
Ingredients
- 2 small chicken breast
- 2 small chicken drumsticks
- 2 small chicken thighs
- 3 medium carrots - peeled
- 1 small leek
- 1 medium onion - peeled
- 1 small celery stick
- 5-6 sprig parsley
- 1 medium potato - peeled
- 150 g crushed tomatoes
- 3 tbs grated parmigiano cheese
- 0.5 tbs salt or to taste - adjust
- 3-3.5 l cold water
Instructions
- Wash, peel and roughly chop all the vegetables.
- Wash, cut and remove all excess fat and skin from the chicken.
- In a large pot, combine all the ingredients together with the cold water, except for the salt and the potato, which we will use later.
- Bring to the boil, and as soon as it begins to boil reduce heat and simmer for 2½ hrs with a lid partially on.
- With a spoon or a small ladle, occasionally skim off any foam or impurities that forms, or rises to the top during cooking, do this several times.
- Half way through cooking add potato and further cook until the broth has reduced a little and has developed that intense and delicate flavour.
- When cooked, gently remove all the chicken and the vegetables, and set aside, then strain the broth through a fine sieve into a clean pot.
- Serve broth with cooked tortellini, risoni or stelline pasta as primo piatto (first course) with grated parmigiano cheese and reserve the chicken and all the vegetables for another meal.
