Simply Recipes / Laura Scherb
A two-ingredient dinner? From Martha? I know. This tortellini en brodo recipe is as transportive as it is easy, making you feel in a matter of minutes like you’re in Italy eating dinner. It’s perfect for winter Olympics viewing.
What I Love About Martha Stewart’s Tortellini en Brodo Recipe
Tortellini en brodo is a deceptively delicious recipe that originated in the northern Italian region of Emilia-Romagna. Traditionally made in the winter, it features only two ingredients: a deeply flavorful broth and tortellini, which are ring-shaped filled pastas. In Italy, tortellini can be filled with pork, cheese, or vegetables.
Martha’s version of this soup is absolutely perfect for chilly winter nights cozied up on the couch. It’s even better when you can enjoy a bowl of this warm soup and watch the Olympics.
Simply Recipes / Laura Scherb
How I Make Martha Stewart’s Tortellini en Brodo Recipe
This simple soup packs a big flavor for being low-effort and low-ingredient. Here’s what you’ll need:
2 quarts of chicken broth
16-oz package of fresh or frozen tortellini (Martha recommends cheese-filled)
As Martha always says, because there are only two ingredients in this simple soup, it’s important that you find high-quality ingredients to use. She recommends making your own chicken stock. While she doesn’t recommend a specific brand of fresh or frozen tortellini, there are many high-quality options in most large supermarkets these days. Try a few and see which ones you like best.
It couldn’t be easier to make this tortellini soup. Simply bring the broth to a boil in a medium stockpot. Once it’s boiling, season it with any salt, pepper, or other seasonings you prefer. After it’s seasoned to your taste, add the tortellini and boil together until cooked. This took me about five minutes, but you should always follow the packaging instructions to ensure the pasta is fully cooked through. The tortellini should float when they’re fully cooked.
Once the tortellini are cooked, remove the soup from the heat and serve immediately while hot. That’s it!
Tips for Making Martha Stewart’s Tortellini en Brodo Recipe
I made this recipe with cheese tortellini, but next time, I want to try to mix and match a few types of tortellini in this soup. I know my husband would love a meat filing, and I saw a few options in the store that had exciting vegetable fillings, too. You can also buy store-bought stock or chicken broth to make this recipe even more hands-off.
This soup is freezer friendly before it gets made. Buy frozen tortellini and make some high quality chicken stock ahead of time so you can quickly put this dinner together after a long day at the office or when you get home from a trip. Don’t try freezing it after it’s made, though—the pasta won’t hold up to the rich broth in the freezer.
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