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Prosciutto & Parmigiano Tortellini En Brodo – Recipe 🇮🇹

These classic, homemade tortellini are filled with mortadella, prosciutto and Parmigano then served in a delicious chicken broth!

Tortellini en brodo is a delicious meal to warm you up during the cold months! This recipe by Great Italian Chefs makes homemade tortellini filled with prosciutto, mortadella and Parmigiano served in an amazing chicken broth. Serve with lots of fresh grated Parmigiano, crusty bread and pair it with a Verdicchio or Lambrusco wine! This recipe serves 6. 


For the broth:
  • 600g chicken bones
  • 3 liters water
  • 1 onion peeled and halved
  • 1 carrot, peeled
  • 1 stick of celery
  • 1 potato, peeled
  • Kosher salt as needed

For the pasta:

  • 200g of ap flour, sifted
  • 2 eggs

For the filling:

  • 200g pork loin, finely diced
  • 2 tbsp of unsalted butter
  • 200g prosciutto thinly sliced
  • 200g mortadella thinly sliced
  • 100g Parmigiano-Reggiano grated + more for garnish
  • 2 eggs
  • Nutmeg, freshly grated
  • Kosher salt and fresh ground black pepper to taste



1. Begin by making the broth. In a large pot set over a medium heat, combine all the ingredients for the broth. Bring to a gentle simmer and cook for 2 hours, removing any foam that forms on the surface. Allow the broth to cool slightly, then remove the chicken bones and vegetables and pass through a sieve. Reserve to one side
2. While the stock is simmering, make the pasta dough. On a work surface, form the flour into a well. Crack the eggs into the centre of the well. Whisk the eggs with a fork, incorporating the flour a little at a time, until the dough starts to come together. Carry on with your hands, kneading the dough until you have a smooth, elastic ball. Flatten into a disc, wrap in cling film and leave to rest for 30 minutes in the fridge
3. While the pasta is resting, make the filling. Melt the butter in a frying pan set over a medium heat. Brown the pork on all sides. Remove from the heat and use a knife to mince it together with the prosciutto and mortadella. Combine the meat with the Parmesan and eggs, then season to taste with salt, pepper and nutmeg
4. Divide the pasta dough into 3 pieces. Roll the balls out on a pasta machine, starting on the widest setting and moving progressively down to the lowest. Spread the sheets over a floured work surface. Cut each sheet into 3cm squares, then place a small amount of the filling onto each square (about half a teaspoon). Fold the square diagonally in half onto itself to form a triangle, then fold it agin so that the corners at the bases come together to form a pocket. Whilst you are forming the pasta try to squeeze out any air bubbles, as these will expand and burst. Use a little water to seal the pasta together if needed.

5. Once you’ve sealed all the tortellini, reheat the broth and season to taste. Once simmering, add the tortellini. Cook for about 1 minute, then remove from heat.

6. Divide the tortellini and broth between 6 serving bowls and top with grated Parmigiano.


  • Featured and main photo, recipe by (GTI)

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