Soups & Stews
Tortellini in brodo
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Small filled dumplings and hot broth go together here. This house setting leaves plenty of room for the filling and rewards careful shaping.
Timing
- For: 6 people
- Preparation: 90 min.
- Cooking time: 10 minutes.
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 420 kcal
- Protein
- ≈ 27.8 g
- Carbohydrates
- ≈ 37.7 g
- Fat
- ≈ 16.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 300 g wheat flour type 00 or 405 · ≈ 300 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 3 eggs · ≈ 150 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 150 g cooked pork · ≈ 150 g · Assumed quantity / reference product
Schwein Bratenfleisch (Bug ohne Fett und Schwarte) gebraten ohne Fett (Ofen) (U574162) - 100g mortadella · ≈ 100 g · Assumed quantity / reference product
Mortadella/Schinkenwurst fein zerkleinert (W231200) - 100 g prosciutto crudo · ≈ 100 g · Assumed quantity / reference product
Parmaschinken (W441000) - 80g Parmigiano Reggiano · ≈ 80 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600) - 1 egg for the filling · ≈ 50 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 1.8 l strong poultry or meat stock · ≈ 1800 g · Assumed quantity / reference product
Gemüsebrühe (X416243)
Not included in the base calculation
- Nutmeg and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g wheat flour type 00 or 405
- 3 eggs
- 150 g cooked pork
- 100g mortadella
- 100 g prosciutto crudo
- 80g Parmigiano Reggiano
- 1 egg for the filling
- Nutmeg and pepper
- 1.8 l strong poultry or meat stock
Instructions
- For the pasta dough, knead the flour and 3 eggs until smooth for about 10 minutes; Let rest covered for 30 minutes.
- Chop cooked pork, mortadella and ham very finely or briefly mince them; Process with cheese, egg and a little nutmeg to form a malleable filling.
- Roll out the dough very thinly, cut into squares about 3-4 cm in size and put a little filling in the middle.
- Fold the squares diagonally, seal the edges well, place the two tips around a finger and press them together.
- Bring broth to a gentle simmer. Cook the tortellini in portions for around 3-5 minutes, depending on the thickness and size of the dough.
- Serve with plenty of hot broth.
Tips
- The filling contains pork; Work hygienically when preparing and cook the tortellini completely.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
