Roman Tortellini en Brodo Soup Dumplings
Tortellini en Brodo is an iconic and beloved Italian soup that originated from the region of Emilia. The tortellini are stuffed with pork, prosciutto and romano cheese, and are served in this light, but richly flavored beef broth. Served drizzled with extra virgin olive oil and balsamic vinegar, this is the ultimate comfort food. Find the recipe and printable recipe PDF below!
Yield: 8 portions
Method
For the broth: Combine all the ingredients in a stock pot.
Bring to a simmer; simmer for 2 to 3 hours, skimming often and then strain.
Degrease. Reduce to 2 cups. Chill.
For the Dumpling Wrapper: Prepare the dough by mixing flour and hot water vigorously and adding in cold water until dough is workable. Knead well and wrap in plastic. Rest for 30 minutes.
Roll dough into a thin log and cut into 20 pieces. Flatten each piece with the palm of your hand and roll with a small rolling pin into thin rounds about 3-4 inches in diameter.
For the Tortellini Filling: Combine the meats and romano cheese, parsley, and pepper; mix well to blend.
Place the filling into a piping bag and pipe onto the rolled dough.
Gather the dough in a spiral pattern at the top sealing with water. Place on a cornstarch lined tray and cover with a towel.
Prepare a steamer and steam the dumplings for 5 minutes until cooked through.
Serve immediately in the beef broth and drizzle with olive oil, vinegar, and basil.
Ingredients
Beef Broth
Yield: 2 qts.
48 oz. beef broth
2 lb. beef, pork, chicken bones, meaty
2 oz. leeks, thinly sliced
2 oz. celery, thinly sliced
12-16 ea. parsley stems, roughly cut
6 ea. tomatoes, fresh or canned, seeded and roughly cut
1 ea. onion brûlé, roughly cut
2 ea. bay leaves, crushed
2 ea. thyme sprig, roughly cut
4 ea. allspice, whole
½ tsp. fennel seeds, whole
Dumpling Wrapper
6 oz. all purpose flour
2 oz. hot water
1 oz. cold water
½ tsp. salt
Tortellini Filling
4 oz. ground pork
2 oz. Prosciutto, minced
2 oz. Romano cheese, grated
3 Tbsp. parsley, chopped
¼ tsp. ground black pepper
½ cup extra virgin olive oil
½ cup Balsamic vinegar of Modena
¼ cup basil, chiffonade
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
