Tortellini en Brodo is the classic Italian tortellini soup recipe that’s simple to make and so satisfying. This recipe comes together fast and is great for any occasion!

Tortellini en Brodo with spinach in a white bowl.

Classic Italian Tortellini en Brodo is the favorite soup of nonna because it’s simple to make and full of flavor! This traditional dish is a commonly served for Christmas dinner, but is great whenever you are craving a hot and comforting soup.

If you love authentic Italian soups, don’t miss my Ribollita or this Chicken Pastina Soup recipe. For a healthy Mediterranean-inspired soup, try this Tomato Quinoa Soup or my favorite Pasta Fagioli with pinto beans.

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Italian Tortellini in Broth

Tortellini en brodo is a classic Italian soup from the Emilia-Romagna region, featuring small, stuffed tortellini pasta served in a rich, clear broth.

Traditionally, the tortellini are filled with a mixture of pork, prosciutto, mortadella, Parmesan cheese, and nutmeg. I like to keep it simple and use store-bought cheese tortellini for this recipe.

The broth is typically a homemade chicken or beef stock, simmered to develop deep flavor.

This dish is especially popular during the winter months and holiday season, particularly in Bologna and Modena. It is served simply, often garnished with extra Parmesan cheese, letting the delicate flavors shine.

When is Tortellini en Brodo Served

Tortellini en brodo is traditionally served during Christmas holidays and New Year’s celebrations.

It is considered a festive and comforting dish, often enjoyed as a traditional first course (primo piatto) of a holiday meal. While it’s most popular during the winter months, many Italians also prepare it for special occasions and family gatherings throughout the year.

Tortellini en Brodo Ingredients

Ingredients include pasta, broth, spinach, garlic, and olive oil.

Olive Oil: use extra virgin olive oil for best flavor.
Garlic: you’ll need whole garlic cloves to add flavor to the olive oil as it heats.
Red Pepper Flakes: this is an optional ingredient that adds a nice spice to the dish.
Broth: use a simple broth to make this recipe. I recommend using a flavorful meat broth, but a vegetable broth works too.
Tortellini: traditional tortellini en brodo uses meat-filled tortellini. I like to use store-bought cheese tortellini because it’s what my family enjoys.
Spinach: this is another optional ingredient. Baby spinach adds great color to the simple soup and is added at the end as the tortellini cooks.
Cheese: finish off the soup with a sprinkle of Parmigiano Reggiano cheese. You can also add a parmesan cheese rind to the broth as the soup cooks.

Recipe Variations

The classic recipe for Tortellini en Brodo is made with meat-filled fresh tortellini in a rich chicken broth or meat broth.
My version keeps is simple and uses store-bought tortellini. I like to use the cheese-filled tortellini because it’s what my family enjoys, but you can use whatever tortellini you like.
The key to make this recipe delicious is using a good quality broth. Ideally homemade broth is best, but the highest quality store-bought broth works too.
I also like to add a bunch of spinach to the final dish. This is completely optional, but I like it to add a bit of color and flavor to the soup.
My version also uses red pepper flakes. Again this is optional depending on your flavor preferences.

Tortellini en Brodo in a large dutch oven.

Easy Homemade Chicken Broth

To make homemade chicken broth, place a whole chicken or chicken bones in a large pot and cover with water. Add aromatics like onions, carrots, celery, garlic, bay leaves, and peppercorns, then bring to a gentle simmer, skimming off any foam.

Let the chicken stock simmer uncovered for 3–4 hours (or longer for a richer broth), occasionally skimming and adding water if needed. Strain the broth through a fine-mesh sieve, discard the solids, and store in the refrigerator for up to 5 days or freeze for longer use.

How to Make Tortellini en Brodo

Tortellini en Brodo is a classic Italian soup served often as a starter during the winter months. This makes a great main course too served with a side of crusty bread and a simple salad.

Step 1: heat oil

Dutch oven with olive oil, garlic, and chili flakes.

Heat the olive oil in a medium pot or dutch oven over medium heat. Add in the whole garlic cloves and red pepper flakes (if using) and stir until the garlic begins to toast slightly; about a minute. Remove the garlic from the pan and discard. Add in the broth and increase heat to bring to a low boil.

Step 2: add in tortellini and spinach

Cheese tortellini added to the broth in the pot.

Add in the tortellini and cook according to package instructions. During the last minute of cooking, add in the spinach and stir until wilted. Add salt and black pepper to taste.

Step 3: finish off the soup

Tortellini en Brodo in a white bowl with a checkered napkin underneath.

Serve immediately with grated lemon zest, a sprinkle of parmesan cheese, and/or a drizzle of olive oil (optional).

Tips for Making Tortellini en Brodo

This is a great base recipe. Feel free to change up the flavors by adding in spices, veggies, or diced cooked chicken.
You can omit the spinach entirely or use whatever leafy greens you have on hand.
Cheese tortellini is my favorite flavor to use for Tortellini en Brodo, but you can use your favorite meat-filled tortellini instead.
The tortellini will swell in the broth as it sits. For leftovers, I recommend removing the tortellini from the broth using a slotted spoon and refrigerating in a separate container, then combine before eating.

Tortellini en Brodo in a white bowl with a dutch oven full of soup behind it.

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