Tortellini en Brodo For One

Name: Tortellini en Brodo For One
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: ½ tablespoon butter; ⅓ cup chopped onions ((¼ small onion)); 1 medium carrot (-chopped ); 1 stalk celery (-chopped); 1 clove garlic (-minced); 1 ½ cups chicken broth (or vegetable broth); 1 bay leaf ((optional)); Parmesan rind; 4 ounces cheese tortellini; salt (to taste)

This single serving Tortellini en Brodo is an easy Italian soup made with cheese tortellini and a light, flavorful chicken broth. It’s a simple, satisfying recipe that delivers authentic Italian flavor in minutes.

A bowl of tortellini en brodo with cheese tortellini in clear chicken broth.

Why You’ll Love This Recipe

Quick and Easy: Made with simple ingredients and ready in about 25 minutes, this tortellini en brodo is perfect for a comforting meal any day of the week.
Rich, Homemade Flavor: Sautéed vegetables add depth to store-bought chicken broth, creating a flavorful base for this classic tortellini in broth that tastes like it simmered all day.
Authentic Italian Taste: Inspired by the traditional Italian soup from Emilia-Romagna, this recipe delivers the same delicate flavor and warmth in a small portion.
Perfect Portion: Designed for one person, this recipe makes just the right amount of satisfying tortellini soup without leftovers.
Simple Yet Elegant: Tender cheese tortellini in a light, golden broth creates a dish that feels special while being easy to make at home.

What I love most about this Tortellini en Brodo is how it brings big flavor from simple ingredients. This comforting tortellini in broth is often enjoyed around Christmas in Italy, but I think it’s too good to save for just one season.

I make a shortcut version using store-bought chicken broth and simmer it with a few vegetables, a bay leaf, and a touch of butter. In about twenty minutes, the broth takes on that slow-simmered taste without hours of cooking.

I like that it can be made two ways – clear and delicate, or rustic with the vegetables left in. Either way, it’s a warm, satisfying bowl that feels both classic and comforting.

Serve tortellini en brodo with a small loaf of French bread for dipping or a small Caesar salad, and finish your meal with a small 10-minute tiramisu or individual panna cotta for a true Italian-inspired dinner for one.

Ingredients

If you have any ingredients leftover from this single serving Tortellini en Brodo recipe, check out our Leftover Ingredients Recipe Finder.

Butter: Adds richness and helps the vegetables soften so they release their flavor.
Vegetables: Onion, carrot, celery, and garlic form the base of the broth, adding depth and a touch of sweetness as they cook.
Chicken Broth: Traditional tortellini en brodo is made with a long-simmered homemade broth, but this shortcut version uses store-bought broth for convenience. A brief simmer with the sautéed vegetables infuses fresh flavor in about 20 minutes. Use chicken or vegetable broth, though I prefer chicken for its richer flavor.

Tip: Broths vary in salt content. Taste the soup before serving and add salt if needed, especially if you’re using low-sodium broth. If your broth tastes too salty, stir in a tablespoon or two of water to balance it.

Bay Leaf (optional): Adds a subtle layer of flavor to the broth while it simmers.
Parmesan Rind (optional): Simmering the rind in the broth releases salty, nutty notes that add depth and richness, making it taste like it cooked for hours. Before serving, top the soup with a sprinkle of freshly grated Parmesan for even more flavor.

Tip: Save Parmesan rinds in the freezer to use in soups and sauces like this. They add incredible flavor.

Cheese Tortellini: I prefer refrigerated cheese tortellini for its tender texture and convenience. Frozen tortellini also works well and can be cooked straight from the freezer. Dried tortellini can be used but takes longer to cook and doesn’t absorb the broth’s flavor as fully. For the best results, cook dried tortellini separately in salted water until tender, then stir it into the simmering broth for a minute or two before serving.

Plan on about 3 to 3½ ounces of tortellini for a lighter meal or starter, or 4 to 4½ ounces for a main dish.

Vegetables

In traditional tortellini en brodo, the vegetables are used to flavor the broth and then removed for a clear, delicate soup.

However, you can keep the vegetables in for a more rustic version if you prefer. Just cut them small before cooking so they soften fully and blend well with the tortellini.

For store-bought chicken broth, about 20 minutes of gentle simmering with the vegetables is the sweet spot for full flavor without overcooking.

Tip: For a clear, classic version, strain the vegetables before adding the tortellini. For a heartier, rustic soup, leave the vegetables in – just dice them small so they blend naturally into the broth.

Recipe Variations

This simple Italian soup can be adapted in many ways to fit your taste or what you have on hand. Try one of these popular variations:

Spinach Tortellini en Brodo: Stir in a handful of fresh baby spinach just before serving. The heat from the broth will gently wilt the leaves, adding color and extra nutrients.
Chicken Tortellini en Brodo: Add shredded cooked chicken for a heartier, protein-packed version that turns this light soup into a filling meal.
Mushroom Tortellini en Brodo: Sauté sliced mushrooms with the vegetables at the beginning for a rich, earthy flavor that deepens the broth.
Different Tortellini Fillings: Cheese tortellini is classic, but meat-filled or spinach tortellini also work well. Each filling brings a unique flavor that complements the delicate broth.

How To Make Tortellini en Brodo For One

These photos and instructions help you visualize how make this easy tortellini in broth. See the recipe card below for ingredient amounts and full recipe instructions.

Sauté the Vegetables: In a 2-quart saucepan, melt the butter over medium heat. Add the chopped onion, carrot and celery, and sauté until the vegetables are soft and translucent, about 3–4 minutes. Add the garlic and sauté for another 30 seconds.

the vegetable base for tortellini en brodo in a small pot.

Simmer the Broth: Pour in the chicken broth, add the bay leaf (if using) and the Parmesan rind. Bring to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes to build flavor.

Broth simmering in a saucepan with vegetables, a bay leaf, and a Parmesan rind to develop flavor.

Strain the Broth: Remove and discard the vegetables, bay leaf, and Parmesan rind, leaving a clear, flavorful broth.

Note: If you prefer a heartier version, leave the finely chopped vegetables in the soup but remove the bay leaf and Parmesan rind before adding the tortellini.

Cook the Tortellini: Return the broth to a gentle boil. Add the tortellini and cook according to the package directions, usually about 3 to 4 minutes, or until the tortellini float to the surface and are tender.

Cheese tortellini gently boiling in clear chicken broth as they float to the top when cooked.

Season and Serve: Taste the broth and season with salt as needed. Ladle into a bowl and top with freshly grated Parmesan if desired. Serve warm.

A bowl of Italian soup with cheese tortellini in golden broth topped with freshly grated Parmesan.

Expert Tips

Chop the Vegetables Small: Smaller pieces release flavor faster and soften evenly while simmering.
Keep the Lid On: Cover the pot as it simmers to trap steam and concentrate flavor in the broth.
Simmer Gently: Once the broth begins to bubble, lower the heat to keep it at a gentle simmer. This helps the broth stay clear and prevents the vegetables from breaking down.
Don’t Overcook the Tortellini: Cook just until the tortellini float to the surface and are tender. Overcooking can make them too soft.
Taste Before Serving: Broths vary in saltiness. Taste at the end and add salt or a splash of water to balance the flavor if needed.
Serve Right Away: Tortellini continue to absorb liquid as they sit, so enjoy the soup soon after cooking for the best texture and flavor.

Frequently Asked Questions

What does “en brodo” mean?

“En brodo” means “in broth” in Italian. It refers to pasta, usually tortellini, served in a light, flavorful broth instead of sauce.

What type of tortellini works best for this recipe?

Refrigerated cheese tortellini works best for this recipe. You can also use frozen tortellini, which can be cooked straight from the freezer, or dried tortellini if that’s what you have – just cook the dried tortellini separately before adding it to the broth.

Should I strain the vegetables from the broth?

For a classic Italian-style soup, strain the vegetables for a clear broth. If you prefer a more rustic, hearty version, leave them in.

Can I make this tortellini en brodo ahead of time?

Yes. You can prepare the broth ahead and refrigerate it for up to 3 days. Add the tortellini just before serving so it stays tender.

How much tortellini should I use per person?

Use about 3 to 3½ ounces for a light meal or starter, and 4 to 4½ ounces for a main dish. This recipe is written for one serving but can easily be doubled.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes: