Tortellini in Bone Broth
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Simmering tortellini in bone broth is the low-key delicious hack you didn’t know you needed. This is one of my go-to bowls when someone is recovering from a bug, or just needs something extra cozy and simple.
When Simple is Best
More an idea than a recipe, tortellini in bone broth is essentially an Italian classic (tortellini en brodo) that deserves time to shine on modern American tables, as well. I stumbled upon the history and basic concept sometime last year, and didn’t think of it often until we hit the winter cold and flu season, intermingled with a round of norovirus, and, well, you get the idea.
Turns out, when I’m really sick, this is all that sounds good. And it happens to be easy enough that if I can stand upright, I can pull it together. A bonus!
What You’ll Need
- Fresh tortellini – filled with cheese, spinach, or anything else you like. Fresh tortellini will be sold in a refrigerated case, often near cheese and other dairy products. As a bonus, they keep well and can be stored in the freezer for a rainy day – even when cooked from frozen, I still find them more tender than the shelf-stable dry tortellini sometimes sold in the pasta aisle.
- Bone broth – use a high-quality bone broth with good flavor. Chicken is my favorite.
- Grated Parmesan and fresh-cracked black pepper – for adding flavor to bowls.
Variations
Although I confess I enjoy letting the beauty stay in the simplicity here, if you want to fancy this up, here are a few ideas:
- Mix in 1-2 Tablespoons of melted butter to enrich the broth. Or make a roux of 1 Tablespoon melted butter + 1 Tablespoon all-purpose flour, then mix that in. This is a trick to thicken a broth borrowed from my lemon chicken soup.
- Stir in about 1 cup of shredded rotisserie chicken for bulk.
- Add a sprinkling of fresh basil or parsley for color.
- Stir in 1-2 teaspoons fresh lemon juice for brightness.
How To Make Tortellini in Bone Broth
The simple ingredient list is matched by the simple method. The key is to simmer the tortellini directly in the bone broth, rather than separately in boiling water.
This enhances both parts of the equation: the tortellini will absorb subtle flavor from the broth, while the broth will thicken slightly as the tortellini release their natural starch. The fact that it means you need only one pot is just an extra bonus.
How To Serve Tortellini in Bone Broth
Once the tortellini is tender, turn off the heat right away and let the broth cool down just a bit. Ladle as much tortellini as you like into bowls, then top with generous spoonfuls of the warm broth.
If you are keeping things plain, eat just like that. Add big sprinkles of grated Parmesan cheese and fresh-cracked black pepper for anyone wanting a little more to it. Red pepper flakes make a nice addition or swap for a touch of heat.
Storage & Reheating
Extra tortellini in broth keeps well in the fridge for 1-2 days. Because the tortellini is already cooked in the broth and tends to continue absorbing liquid in the fridge, the texture can degrade if it goes much beyond that.
Warm over medium heat in a small saucepan, or in the microwave, stirring in between bursts of heat.
Related Recipes
Craving more simple comfort? Our favorite chicken and egg noodle soup is tried and true, as is this chicken white bean soup for a twist.
We love tortellini around here, and some of my other favorite ways to serve it are with a creamy pesto sauce, Tuscan style with spinach and sun-dried tomatoes, with mushrooms and Parmesan cheese, or in a balsamic tortellini Caprese salad.
You can also FOLLOW me on PINTEREST, INSTAGRAM, and FACEBOOK for more great recipes and ideas!
Tortellini in Bone Broth
Ingredients
- 4-5 cups bone broth or low-sodium chicken broth
- 9-10 ounces fresh tortellini
- kosher salt and black pepper
- grated Parmesan cheese optional for topping
Instructions
- Pour broth into a medium saucepan or Dutch oven set over medium-high heat. Bring to a gentle boil, then add the tortellini.4-5 cups bone broth, 9-10 ounces fresh tortellini
- Cook tortellini just to al dente according to package instructions. (Reduce heat if needed to keep the broth at a gentle bubble.)
- When the tortellini are tender and floating on top of the broth, turn off the heat. Sample a spoonful of broth, then season with salt as desired.kosher salt and black pepper
- Ladle tortellini into bowls and top with bone broth. Enjoy plain or sprinkle with grated Parmesan and black pepper if desired. Enjoy!grated Parmesan cheese
Notes
- Optional Additions:
- 1-2 Tbsp. butter melted in to enrich the broth. Or, make a roux of 1 Tbsp. pre-melted butter mixed with 1 Tbsp. all-purpose flour, then mix that in to thicken and give body to the broth.
- 1-2 cups shredded rotisserie chicken.
- Fresh basil or parsley for color.
- 1-2 tsp. fresh lemon juice for brightness.
- Storage/Reheating: Extra tortellini and broth keeps well in the fridge for 1-2 days. Warm over medium heat in a small saucepan, or in the microwave, stirring in between bursts of heat.
Nutrition Estimate
For the best results, I highly recommend reading the tips in the full blog post above. I am a real person who personally writes, tests, and photographs all of these recipes in my own kitchen, and I appreciate the time and energy that you put into feeding your family, too. These tips will help you enjoy the best results.
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