Tortellini in Brodo

Tortellini in a Broth

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is the most classic of all the soups from Emilia Romagna: the rich chicken stock has delicate hand-made pasta parcels filled with minced meat floating on the surface. Making tortellini is an art; on your first practice run you might do better to use a 2-egg quantity of pasta and half the filling.