Tortellini in meat broth, Tortellini in Brodo di Carne in Italian, a typical winter dish whose birthplace is without doubt the region of Emilia Romagna and precisely a speciality of the cities of Bologna and Modena, although they have different ways to make Tortellini. Anyway, the classic filling is: Minced pork, Ham, Mortadella Bologna, Parmigiano Reggiano cheese. 

Usually the meat used for the broth is capon or beef and possibly some bones.

Take also look at this tortellini-with-cream-pea-and-ham


Makes about 2 litres of broth, Serves: 4 | Preparation time: 10 mins | Cooking time: 3 to 4 hours

  • Tortellini, 380 g
  • 1 hen leg
  • 1 piece capon
  • 1 yellow onion, 1 celery stalk with leaves, 1 carrot
  • a pinch of coarse salt
  • about 2 litres of water at room temperature
  • Aromas: bay leaf 1, cloves 1, black peppercorns, 3
  • Optional: a pinch of nutmeg
  • Grated Parmigiano cheese, a handful
  • Parmigiano rinds  cooking-with-hard-cheese-rinds-yes-you-should/


Add the chopped vegetables, herbs, meat and bones to the large pot, add the approx. 2 ½ litres of cold water, a pinch of nutmeg and a pinch of salt.

Turn on the heat without bringing to the boil, keep the flame to a minimum, lid on, leave to cook about 3 hours, stirring very few times.

Once cooked, remove the meat, vegetables and bones and strain the broth through a fine-mesh strainer. Discard the bones, keep both vegetables and meat aside. The resulting stew is enough for a main course for about 4 people. Vegetables can be re-used like this:



Traditionally, meat stock should rest for at least half a day in the refrigerator.

Use a skimmer to get rid of the impurities on the surface and the layer of fat that has formed during the cooling rest, then strain the broth again.

The broth is now ready to be used. Heat it on the stove, taste it and add salt if necessary, pour in Tortellini as soon as the broth starts to boil, cook them until they rise to the surface, it will take 1 or 2 minutes, then serve them with plenty of broth and grated Parmigiano cheese.

Add some Parmigiano rinds to the broth, it will make it even tastier.

Can I store meat stock in the fridge and how long?

It can be stored in a glass bottle in the fridge for 2-3 days or even frozen.

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