If you’re looking for an easy, no-fuss, yet filling soup, this tortellini in brodo (broth) soup recipe is for you. Enjoy this Italian recipe for an easy dinner on a cold winter day, or as a first course for a larger meal.
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Recipe Summary
Tortellini in brodo is actually a traditional Italian soup recipe. It’s a simple recipe where you cook the soup with the tortellini. You can use your own homemade broth or use a good-quality store bought one.
This recipe offers about 4 servings for a main dish and 6 servings if used as a first course. It takes about 30 to 35 minutes to make.
My recipe is the classic tortellini soup which uses only a few ingredients. I provide recipe variation ideas in this post since the recipe is so flexible.
Ingredients
Here are the ingredients you’ll need to make my tortellini in broth soup. For exact measurements check out the recipe card below.
- Extra virgin olive oil
- Celery (with the leaves if possible). Finely diced.
- Carrot. Finely diced. If you prefer a less sweet flavor, either omit the carrot or use half the amount.
- Onion. Finely diced.
- Garlic. Finely diced.
- Chicken broth. Look for brands that do not use strong flavors like oregano, marjoram, etc.
- Tortellini
- Parsley (freshly chopped is preferred, but dried works too).
- Romano cheese for topping
Recipe Tips
- Since we want this to be a quick and simple soup for dinner, remember that the smaller you dice the vegetables, the quicker they will cook.
- You can also use vegetable or bone broth, however this will affect flavor. If you’re concerned with sodium, either use half broth and half water, or use a low sodium broth and add your own salt.
Step by Step Instructions
These steps will explain what’s involved in making this incredible tortellini soup.
Step 1. In a large saucepan, heat the olive oil over low heat.
Step 2. Meanwhile, finely chop the celery, carrots, onion and garlic.
Step 3. Turn the heat to medium, and add only the celery, carrots, and onion to the pan. Do not add the garlic yet. Stir the vegetables, cover with a lid and cook for about 5-8 minutes until they are soft and the onion is translucent.
Pro Tip: If your vegetables start to brown, turn your heat to low. I always start a little higher to get the process moving. If you need to add a little water to help the steaming process go ahead.
Step 4. When ready, add in the garlic and stir.
Step 5. Once the oil is heated, add the diced garlic and saute for 2 minutes.
Step 6. Add in the chicken broth and bring to a boil.
Step 7. Add in the tortellini and cook according to package instructions. Keep in mind the tortellini will absorb the broth, so add some water or additional broth if needed.
Step 8. Once the tortellini is fully cooked, add in the chopped parsley and cook for another 5 or 10 minutes.
Step 9. Top with the cheese and serve.
Recipe Video
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Recipe Tips & Modifications
Here are some ideas for adjusting this recipe.
- Use vegetable broth for a vegetarian version.
- Use tortellini with other fillings, like spinach, sausage, etc.
- Omit the added carrot, celery, and onion if you want the soup to be strictly broth.
- Use chicken bullion as an alternative to broth.
What Goes with Tortellini in Broth
Here are some ideas for what to serve this with.
Additional Soup Recipes
For a full list of Italian soup recipes, click here. Otherwise, check out these below!
I hope you’ve enjoyed this recipe! If you’ve tried it and made any changes to make it your own (or kept it all the same), let me know in the comments below!
Liz
Recipe Card
Tortellini in Brodo (Broth) Soup
Ingredients
- 1 Tbsp Extra virgin olive oil
- 1 Celery stalk with the leaves if possible. Finely diced.
- 1 medium Carrot Finely diced. If you prefer a less sweet flavor
- 1/4 medium Onion Finely diced.
- 1 Garlic Finely diced.
- 4 cups Chicken broth or other broth
- 2 cups Tortellini
- 1/2 tsp Parsley fresh or dried
- Romano cheese for topping
- 1 dash Salt and pepper optional
Instructions
- In a large saucepan, heat the olive oil over low heat.1 Tbsp Extra virgin olive oil
- Meanwhile, finely chop the celery, carrots, onion and garlic.1 Celery stalk, 1 medium Carrot, 1/4 medium Onion
- Turn the heat to medium, and add only the celery, carrots, and onion to the pan. Do not add the garlic yet. Stir the vegetables, cover with a lid and cook for about 5-8 minutes until they are soft and the onion is translucent.
- When ready, add in the garlic and stir.1 Garlic
- Add in the chicken broth and bring to a boil.4 cups Chicken broth
- Add in the tortellini and cook according to package instructions. Keep in mind the tortellini will absorb the broth, so add some water or additional broth if needed.2 cups Tortellini
- Once the tortellini is fully cooked, add in the chopped parsley and cook for another 5 or 10 minutes.1/2 tsp Parsley
- Top with the cheese, and add the salt and pepper if using, and serve.Romano cheese, 1 dash Salt and pepper
Video
Notes
- If your vegetables start to brown, turn your heat to low. I always start a little higher to get the process moving. If you need to add a little water to help the steaming process go ahead.
- To reduce sodium, use half broth, half water.
- Feel free to omit the vegetables if you just want only broth.
- See recipe post for more recipe ideas and tips!
Ciao Liz, your recipe for this simple soup is delicious! Highly recommend for people to try. l know I’ll be making it again. I’ve also tried many other recipes of yours and they are great tasting with simple ingredients. Thank you!
Hi Susan! I am so glad you liked the soup. I greatly appreciate your kind words! ā¤ļø