Traditional Tortellini in Brodo (in Broth)
This Traditional Tortellini in Brodo (in broth) is a delicious way to serve your favourite tortellini.This easy soup will become one of your favourites.
- Prep time
- 20 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10½ ounces beef (stewing) ((300 grams))
- 1-2 beef bones with marrow
- 1 large carrot (quartered)
- 1 medium onion (halved)
- 1 stalk celery (halved)
- 1 bay leaf
- 3-4 black whole peppercorns
- ¼-½ teaspoon salt (or to taste)
- 12 cups water ((3 litres))
- 1 pound tortellini (I used the smaller type with meat) ((500 grams))
Instructions
- 1
In a large pot add the beef, bone with marrow, the carrot, onion, celery, spices and water. Bring to a boil on medium high heat, then lower the heat and simmer for about three hours half covered, stirring occasionally, remove any foam that appears on the top of the broth.
- 2
Pour the broth through a sieve, then place the liquid back in the pot (taste for salt), bring to a boil and add the tortellini, cook until cooked through. Serve immediately with a sprinkling of parmesan cheese.
- 3
My mother-in-law would place the meat and vegetable in a bowl and it was delicious that way, but I like to roast them for a bit in the oven on high heat. I sprinkle some oregano, a drizzle of olive oil and a little extra salt if necessary.