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Tortellini in Brodo
Venezia (Veneto) — Mother recipe · en it
A delicious tortellini soup, a traditional dish from the Veneto region, particularly popular in Venice.
📷 Desyman — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 250g of potato tortellini
- 2 liters of meat broth
- 2 onions
- 2 carrots
- 2 cucumbers
- 200g of pancetta
- 100g of butter
- 300g of canned tomatoes
- salt and pepper to taste
- 1 tablespoon of chopped parsley
- 2 eggs for the cream
Method
- In a pot, heat the meat broth and keep warm.
- In a pan, sauté the onions, carrots, and cucumbers in a mixture of butter and pancetta.
- Add the canned tomatoes and cook for about 10 minutes.
- In a bowl, mix the eggs with the remaining butter and parsley.
- Gather the tortellini and add them to the warm broth.
- After 5-7 minutes, pour in the cream and mix well.
- Periodically, taste and add salt and pepper to taste.
- Serve hot, with chopped parsley as a garnish.
The story
Tortellini in brodo is a traditional dish from Venice, dating back to the 16th century, said to have been created to celebrate the victory of Charles V over the Ottoman Empire.
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