Tortellini in broth is a classic Italian comfort dish built around a clear, deeply flavored beef and veal stock.
The stock takes time, but most of the cooking is hands-off and the recipe makes extra broth for future soups and sauces.
Prep: 25 min · Cook: 5 hr 35 min · Total: 6 hr
Cuisine: Italian · Course: Soup
Tortellini in Broth Recipe Card
Ingredients
Instructions
- Heat the oven to 400°F. Arrange the soup bones in a roasting pan with the carrots and onions. Roast for 45 to 60 minutes, until deeply browned, then transfer everything to a large stockpot.
- Add the water, salt, and pepper and bring to a boil. Skim away the foam, then add the celery, leeks, and garlic. Partially cover and simmer gently for 4 to 5 hours, skimming as needed.
- Remove and discard the bones. Strain the stock through a fine-mesh sieve into a large bowl and discard the remaining solids.
- Bring 6 cups of stock to a boil in a saucepan. Add the tortellini and cook for about 5 minutes, or according to the package directions. Season and serve with Parmesan and basil.
Tips for Clear, Flavorful Broth
- Roast the bones until well browned to build a rich, savory base.
- Keep the stock at a gentle simmer; a rolling boil can make it cloudy.
- Skim foam and excess fat during cooking for a cleaner flavor.
- Cook only the tortellini you plan to serve so leftovers do not become soft.
Substitutions and Variations
Use high-quality prepared beef stock for a faster version. Meat-filled tortellini can replace cheese tortellini, and parsley may be used instead of basil.
Storage and Reheating
Refrigerate strained stock for up to 4 days or freeze it for up to 3 months. Store cooked tortellini separately and combine with hot broth when serving.
Frequently Asked Questions
Can I make the stock ahead?
Yes. The stock is ideal for advance preparation and often tastes even better the next day.
Why is my broth cloudy?
Cloudiness usually comes from boiling too vigorously or stirring the stock. Maintain a gentle simmer and strain carefully.
Can I use store-bought stock?
Yes. Use 6 cups of a good low-sodium beef stock and begin directly with cooking the tortellini.
Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.
Featured image: AI-generated food photography.