Tortellini in Brodo
Classic Italian beef tortellini in a light, savory broth—restaurant-quality comfort in 30 minutes. Tender pasta parcels float in a deeply flavored beef stock enriched with tomato and Parmigiano.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
comfortcozyitalianbeeftendersilkyweeknightfamily-gathering
Ingredients
- 6 cups beef stock or broth
- ½ cup canned crushed tomatoes
- 1 lb frozen beef tortellini
- ½ cup Parmigiano-Reggiano, grated
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic cloves, minced
- 1 pinch salt and pepper to taste
Instructions
- 1
Bring beef stock to a boil in a large pot over medium-high heat.
- 2
Add minced garlic and crushed tomatoes; stir and simmer 5 minutes.
- 3
Add frozen tortellini directly to the broth; stir gently to prevent sticking.
- 4
Simmer until tortellini float to the surface and pasta is tender, ~6 minutes.
- 5
Season with salt and pepper to taste.
- 6
Ladle into bowls and top with Parmigiano-Reggiano and fresh parsley.
Tools you’ll need
- large pot (6-quart)
- wooden spoon
- ladle
- grater (for Parmigiano-Reggiano)
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