There’s nothing quite like the warmth of a steaming bowl of Tortellini in Brodo, a dish that embodies the soul of Italian culinary heritage. At Slow Cooking School, we believe in honoring traditions, and this recipe is a perfect example of patience, precision, and passion. From hand-rolling the pasta to simmering a rich, savory broth, every step tells a story. Whether you’re a seasoned chef or a home cook eager to learn, this timeless recipe will transport you straight to the heart of Italy. Dive in and discover the joy of making—and savoring—Tortellini in Brodo

1) Broth/Ingredients:

• 1 cleaned chicken (about 1.5 kg)

• 2 stalks of celery

• 3 carrots

• 1 onion

• 2 bay leaves (optional)

• 1 bunch of parsley

• 4 cloves

• 6 liters of water

• Salt

Directions:

1. Place the chicken in a large pot along with the celery, carrots, onion (studded with cloves), bay leaves, and parsley.

2. Pour in 6 liters of water and add a pinch of salt.

3. Bring the water to a boil over medium heat. Skim off any foam or impurities that rise to the surface.

4. Lower the heat and let the broth simmer gently for about 2 hours.

5. Once cooked, remove the chicken and vegetables from the pot. Strain the broth through a fine sieve to remove any solids.

6. Adjust the seasoning with salt if necessary.

7. Allow the broth to cool, then skim off any fat from the surface if desired.

Your chicken broth is now ready to use!

2) For the pasta/ Ingredients:

4 eggs (medium)

400 g 0 organic flour

a spoon of extra virgin olive oil

3) for the stuffing/ingredients:

100 pork loin

1 veal marrow bone (if you like)

100 g Parma ham DOP 

90 g mortadella ham DOP from Bologna

100 g Parmigiano Reggiano DOP24 Months 

A little of extra virgin olive oil 

A splash of nutmeg (grated)

salt

Directions:

Cut the pork loin and mortadella ham into small pieces.

Remove the fat from the raw ham and cut it into cubes

Cook the pork loin and veal marrow bone for few minutes with a spoon of Evo. 

Put it with mortadella and the raw ham in the food processor and chop everything very finely, it must be a homogeneous mixture. Add Evo if you need. 

Put the meat in a large bowl, add the grated Parmesan, nutmeg, salt and egg. 

Mix everything with your hands until the ingredients are well blended.

Cover and refrigerate possibly for 12 hours.

If you have time, you can prepare it the night before and leave it in the lowest part of the fridge until morning.

Let's prepare the fresh pasta, now.

Place the flour on a cutting board, pour the eggs in the center and a spoon of EVO and knead until you have obtained a smooth and homogeneous dough. Cover the dough with an overturned bowl and let it rest for about 40 minutes.

Roll out the dough (a little at a time, otherwise it will dry out and you will no longer be able to close the tortellini) very thin and cut out small squares of 3 cm per side. Place a small mound of filling in the center and close the triangle square.

Tortellini step by step

Seal the triangle by pressing around the filling, roll the two ends around your index finger and unite them by pressing the pastry (so that the two edges join). Proceed like this until you run out of ingredients.