This recipe has been handed down over three generations of the Della Santina family--a staple in their great-grandmother's kitchen and now a regular menu item in their restaurant. Legend has it, you would never leave her house hungry. Their Tortellini in Brodo always reminds us of the holidays as she would make this for special occasions or when family members were feeling under the weather. It is the all healing elixir! We hope you enjoy making this as much as we do!
INGREDIENTS FOR TORTELLINI EN BRODO
- 1 pound fresh or frozen tortellini, filled with cheese
- 6 cups chicken broth or stock (vegetable broth or stock)
- Freshly ground pepper (optional), for serving
- Extra-virgin olive oil (optional), for serving)
- Freshly grated Parmigiano cheese, for serving
INGREDIENTS FOR HOMEMADE CHICKEN BROTH
- 1 cooked whole chicken carcass, skin and meat removed
- 1 whole onion, cut in half outer layer removed
- 1 large carrot, whole or cut in half
- 2 celery ribs with leaves, cut in half
- 1 clove garlic, peeled
- 2 bay leaves
- 1 sprig of fresh rosemary (add other favorite fresh herbs)
- 1 teaspoon Sea Salt, or to taste
- Water
INSTRUCTIONS
Homemade Chicken Broth
Place all chicken broth ingredients in a large pot, soup kettle, or Dutch oven. Cover with water just enough so all ingredients are submerged. Bring to a boil on high heat. Let boil for a few minutes then reduce heat until it is just at a simmer. Simmer, uncovered, for 2-3 hours, skimming foam from top as necessary. Strain broth through a colander, or sieve. Discard the vegetables and herbs.
Tortellini en Brodo Soup
Bring 6 cups of homemade chicken broth to a boil.
Add the tortellini pasta and boil for 3-4 minutes or until al dente (according to package instructions).
Serve with freshly grated Parmigiano cheese and freshly ground black pepper, and/or a good drizzle of olive oil if desired. Serve with crusty Italian bread