Tortellini in Brodo alla Bolognese
This tortellini in brodo recipe makes Bologna's meat-filled pasta from scratch — egg dough, a pork, prosciutto, mortadella and Parmigiano filling — and serves it in a clear, golden chicken broth. One serving is about 550 g, with roughly 25 small tortellini in each bowl.
Tortellini come from Emilia-Romagna, where Bologna and Modena have argued over them for centuries — both cities place their invention at an inn in Castelfranco Emilia, between the two, where legend says an innkeeper copied the shape of Venus's navel in pasta. What is documented is the recipe itself: on 7 December 1974 the Dotta Confraternita del Tortellino and the Accademia Italiana della Cucina deposited the official filling — pork loin, prosciutto, mortadella, Parmigiano Reggiano, egg and nutmeg — with the Bologna Chamber of Commerce, and in 2008 they registered the pasta sheet and the shaping as well. The broth is traditionally made from capon, the Christmas bird of the region.
Pairs well with: A simple green salad, crusty bread and a light red wine
Provenance
Italy
Bologna Classic
Mediterranean & Italy
Time Dedication
1h 40m
60m prep • 40m cook
Batch Yield
4 Servings
607 kcal per serving
1 serving ≈ 550 g
Technical Skill
Advanced
Advanced (Handmade Pasta)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Bologna Classic
Photo: Ramagliolo9, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $5–6 per serving at home (USD)
A true tortellino is tiny — about 5 g each, folded around the tip of a little finger — and it is always served in broth, never with a sauce.
Execution Methodology & Culinary Technique
Prep Stage: Make the Pasta Dough
60 Mins • Dough Work
Make the pasta dough first: pile the flour on the board, make a well, add 3 of the eggs and knead for 10 minutes until smooth and elastic. Wrap it tightly and rest it for 30 minutes at room temperature — a rested dough rolls thin without tearing.
Maestro Tip: If the dough feels dry, wet your hands rather than adding water to the flour — a little moisture goes a long way.
15 Mins Medium heat, about 160°C (320°F); filling cooked to 71°C (160°F)
Melt the butter in a small pan and brown the pork loin on both sides until cooked through and golden at the edges. Let it cool, then mince it very finely with the mortadella and prosciutto — by hand with a knife, or in short pulses in a food processor. Mix in the Parmigiano, the remaining egg and the nutmeg, and rest the filling for 30 minutes.
Do not over-process — the filling should be fine and smooth, but not a wet puree.
Done when: The pork is cooked through and the filling is a fine, even paste that holds together when pinched.
30 Mins Room temperature
Roll the rested dough into a thin sheet, about 0.6 mm — thin enough to read a newspaper through. Cut it into squares of about 3 cm. Place a pea-sized ball of filling in the centre of each square, fold it into a triangle and press the edges shut, then wrap the two bottom corners around your little finger and pinch them together.
Keep the sheet covered with a cloth while you work — dry pasta cracks and will not seal.
Done when: Each tortellino is a tight little ring, about 5 g, with no filling leaking from the seam.
10 Mins Gentle simmer, about 95°C (203°F)
Bring the stock to a gentle simmer in a large pot and skim off any foam. Taste it — it should be clear, golden and well seasoned, since there is nothing else in the bowl to hide behind. Add the pinch of salt only if it needs it.
Never let the broth boil hard — a rolling boil clouds it and makes it greasy.
Done when: The broth is clear and golden, simmering gently with no foam on the surface.
5 Mins Gentle simmer, about 95°C (203°F)
Drop the tortellini into the simmering broth a handful at a time and stir gently once so they do not stick. Cook for 3–5 minutes until they float to the surface and the pasta is tender but still firm.
Cook them in the broth, not in water — the pasta drinks in the flavour as it cooks.
Done when: The tortellini float, the pasta is tender with a slight bite, and the filling is hot through.
5 Mins Serve hot, broth above 74°C (165°F)
Ladle the tortellini and broth into warm bowls, about 25 pieces per bowl, and pass grated Parmigiano at the table. Serve at once, while the broth is steaming.
Warm the bowls first — cold bowls cool the broth before the pasta is even eaten.
Done when: The broth is steaming and the tortellini are floating, not sunk in a heap.
Finishing Touches & Plating
Serve in warm bowls with the tortellini swimming in broth and extra grated Parmigiano at the table. No cream, no sauce — the broth is the dressing.
Nutritional Physiology & Benefits
Energy
607
kcal / serving
Protein
36g
Complete AA
Carbs
61g
Complex
Fats
22g
Healthy
| Energy | 607 kcal |
| Protein | 36 g |
| Carbohydrates | 61 g |
| Fat | 22 g |
| Fibre | 2.1 g |
| Sugar | 2.9 g |
| Sodium | 1115 mg |
| Energy | 110 kcal |
| Protein | 6.6 g |
| Carbohydrates | 11.2 g |
| Fat | 4 g |
| Fibre | 0.4 g |
| Sugar | 0.5 g |
| Sodium | 203 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin B12 and vitamin A (egg, pork, Parmigiano), calcium and phosphorus (Parmigiano, egg) and iron (pork, egg).
High in Protein
About 36 g of protein per serving from pork, cured meats, egg and Parmigiano — the filling is small but concentrated.
Light on the Stomach
A clear, hot broth is easy on the stomach and rehydrates; the dish is served without any heavy sauce.
Calcium and B Vitamins
The egg pasta and Parmigiano supply calcium and B vitamins, and the broth carries minerals from the stock.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Crusty Bread
A small piece of crusty bread is for the last of the broth — it is too good to leave in the bowl.
Vegetables
A Bitter Green Salad
A bitter green salad after the pasta cleanses the palate and balances the richness of the cured-meat filling.
Drinks
Sparkling Water with Lemon
A small glass of sparkling water with lemon between courses keeps the rich broth from feeling heavy.
Full Menus
With Lambrusco
A light, chilled Lambrusco is the traditional Emilian partner — its bubbles and acidity cut through the pork and cheese.
Complete menu
Serve as a first course, followed by a simple roast or a green salad, and finish with fruit — the broth course should stay light.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Serving Tortellini with Cream
Cream coats the pasta and hides the broth, which is the point of the dish. In Bologna the only accepted dressing is the broth itself, with Parmigiano at the table. This is general guidance, not medical advice.
Boiling the Broth Hard
Boiling the broth hard makes it cloudy and greasy, and it overcooks the tortellini. Keep it at a gentle simmer so the broth stays clear and the pasta stays firm.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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