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A bowl of tortellini en brodo with cheese tortellini in clear chicken broth topped with Parmesan cheese.
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4.50 from 2 votes

Tortellini en Brodo For One

Tortellini en Brodo is a simple Italian soup made with cheese tortellini simmered in a light, flavorful chicken broth. This easy single serving recipe is ready in about 25 minutes for a warm, comforting meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Main Dish, Soup
Cuisine: Italian
Keyword: cheese tortellini, chicken broth, Italian soup, single serving, tortellini en brodo, tortellini in broth
Servings: 1 serving
Author: Joanie Zisk

Equipment

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
US - Metric

Instructions

  •  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.
  • 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.
  • 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.
  • 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.
  • Taste the broth and season with salt as needed. Broths vary in saltiness. Taste at the end and add salt or a splash of water to balance the flavor if needed.
    Ladle into a bowl and top with freshly grated Parmesan if desired. Serve warm.

Notes

  • 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.
 
If doubling the recipe, use a 3.5 - 4-quart pot.

Nutrition

Serving: 1serving | Calories: 503kcal | Carbohydrates: 64g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 605mg | Potassium: 454mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10554IU | Vitamin C: 10mg | Calcium: 230mg | Iron: 4mg

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