Indulge in a bowl of Italian comfort food with our Tortellini in Chicken Broth recipe! This easy soup is perfect for using up leftovers and will warm your soul with every bite. Join us for a taste of Italy with this heartwarming dish! Learn how to make this simple yet flavorful dish that will transport you straight to Italy with every bite! This dish is not only delicious but also has a heartwarming story behind its creation. Perfect for using up leftover ingredients and enjoying a taste of Italy in your own kitchen. Buon appetito! Learn about the difference between tortellini and tortelloni in this heartwarming tale of a Sicilian family recipe passed down through generations. Buon appetito!
The British weather called for warmth, and I listened. In today’s video, I transform leftover homemade chicken broth into a comforting bowl of tortellini in brodo, with a little help from my Sicilian sister-in-law Giusy and a legendary story involving Venus’ belly button.
Using homemade stock with pork meatballs (polpettine), carrots, and potatoes, I follow Giusy’s advice to skip the spaghetti and use tortellini (well, tortelloni today) for something truly special. This dish is not just heartwarming; it is deeply rooted in tradition, zero waste, and family.
We go on a little detour into the origins of tortellini, from Bologna and Modena to Castelfranco Emilia, where a romantic Italian legend gave birth to their shape.
Come cook with me in my outdoor kitchen, hear the birds sing, and enjoy the simple beauty of Italian cooking from leftovers.
📍 TortellinoTime is all about food made with care, no waste, and full hearts.
📌 Watch Giusy’s original Chicken Broth with Meatballs video here: https://youtu.be/ejhRB0Jt8jw
00:00 – Why soup again? British weather strikes
00:23 – Welcome to my outdoor kitchen
01:00 – Introducing the leftover chicken broth: Tortellini, not spaghetti
01:47 – Choosing tortelloni: chicken & chorizo
02:18 – What is in the broth?
03:00 – What are tortellini and tortelloni?
04:25 – The legend of Venus’ belly button
05:53 – Why I named my channel Tortellini Time
07:14 – Heating the broth and adding pasta
0743 – Serving tip: ladle with holes
08:29 – Adding cheese and parsley
08:51 – Julie finally does the taste test
09:38 – Closing thoughts
🥣 Ingredients
Leftover homemade chicken broth with:
Pork meatballs (polpettine)
Carrots
Potatoes
Onion
Tortelloni (chicken & chorizo)
Grated cheese (Parmesan or similar)
Fresh parsley
👨🍳 Cooking Instructions
Warm your leftover chicken broth until it reaches a gentle boil. Add tortelloni directly into the boiling stock. They only need around 3 minutes to cook.
Use a slotted ladle to serve the tortelloni, meatballs, and vegetables first. Add just enough broth to the bowl to cover without overwhelming. Grate over a generous amount of cheese and top with a little chopped parsley.
Serve hot, and ideally, share with someone you love.
#tortellini #ChickenBroth #soup #souprecipe #LeftoversRecipe #Tortelloni #tortellinotime #ItalianCooking #ItalianComfortFood #pastafresca #TortelliniInBrodo
9 Comments
It went from 20° to 8° – so of course I made tortellini in homemade chicken broth. Warm, comforting, and full of tradition, with a story that involves leftovers, legends… and Venus’ belly button. Thanks to Giusy for the inspiration – and to Julie, who finally does the tasting!
➡ Watch Giusy’s original Chicken Broth with Meatballs here: https://youtu.be/ejhRB0Jt8jw
➡ Subscribe to TortellinoTIme, thank you: https://www.youtube.com/channel/UCXQTdm0VJ8woDVM3hSf653Q?sub_confirmation=1
Needed something like that today but didnt see it in time. Not that I could have made it– local supermarkets closed because its Easter Sunday. New Zealand is going through horrific weather at the moment though we are heading into winter.
My wife would love this. There used to be a restaurant a couple of miles from us that served chicken broth with tortellini. My wife always ordered it when we went there. Too bad it’s not there anymore.
Francesco, I have been wanting to ask you if you could discuss your opinions in a future video about buying olive oil and pasta at the store. Are you loyal to a brand of EVOO, or do you get what’s on sale? Do you use a special one for finishing as opposed to cooking? Do you only use pasta cut on bronze dies, or do you think it matters? We have been buying bronze die cut pasta lately, and we think it’s nicer than cheaper pasta.
Coincidentally, I made chicken broth😊. You should create your own Tortellino pasta.🤔
I enjoy this concept of cooking two different meals, for two different days, with one base. I am always trying to morph leftovers into a new days excitement, as well. Enjoyed the taste testers critique.
Excellent! Glad you located the "clove potato!" 🙂 Thanks for sharing the anecdotes, map, and history of tortellini. Your gardens are beautiful!
4:25 😂😂😂 Your story about the tortellini origin made my family laugh so much.
The Venus reference was on a game show here in USA!
I ❤ the story of how you named your channel. Making your borlotti bean soup recipe with leftover ham bone from Easter dinner. Thank you 🐇 and Hoppy Easter!