This isn’t Nonna’s, or traditional, but it is the brothy, cozy comfort I fell in love with in Bologna.
Traditionally, Tortellini en Brodo is served in rich capon broth with tiny handmade tortellini, a soulful dish reserved for holidays and special occasions in Italy’s Emilia-Romagna region.
✨ This version is very much not that… but with mushroom tortellini, white wine, sage, and a deep, savory broth? Close your eyes and it’s like you’re back in Italy.
Quick, elegant, and absolutely soul-soothing.
🍷 Wine pairing: A crisp white like Verdicchio or Soave brings out the earthy sage and mushroom notes. Prefer red? A Dolcetto or Chianti Classico works beautifully too.
Full recipe in comments ↓
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#shorts #shortsrecipe
[Music] This dish is inspired by a classic from Bolognia, Italy called tortoillini and broto. Traditionally, it’s made with tiny meat filled torillini in this rich broth. I fell in love with it when I visited there. And I know this isn’t the traditional version, so don’t come for me. I’m just making something cozy, quick, and brothy with tortoillini white wine, garlic, and herbs. Doctor it up however you like. And if you close your eyes tight enough, it’ll take you straight to Bolognia.
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🍄 Porcini Tortellini en Brodo with Sage & White Wine
🛒 Ingredients
• 8 oz dried porcini mushroom tortellini (you can use any filling)
• 6 cups chicken broth (or mix of chicken + mushroom broth)
• ½ cup dry white wine (like Pinot Grigio or Orvieto)
• 1 small shallot, finely diced
• 1 clove garlic, minced
• 1 tbsp olive oil or butter
• 3–4 fresh sage leaves
• 1 sprig thyme
• 1/2 T porcini powder (optional, Trader Joe’s mushroom powder would work too)
• Salt & pepper to taste
• Parmesan rind for broth (if you have)
• Parmesan
🍲 Instructions
1. Sauté aromatics
In a large saucepan or shallow Dutch oven, heat olive oil over medium. Add shallot and cook until soft (2–3 min). Add garlic, stir for 30 seconds, then deglaze with the white wine. Simmer until slightly reduced, about 2–3 more minutes.
2. Infuse broth
Add the chicken broth, sage leaves, and thyme sprig. Bring to a gentle simmer. Let the herbs steep in the broth for 10–15 minutes on low. Remove sage and thyme before adding pasta.
3. Cook tortellini
Add the dried tortellini and cook directly in the broth until tender (follow package instructions, usually 12–15 minutes for dried).
4. Taste & finish
Season with salt and cracked black pepper. Serve immediately with shaved parmesan.