Tortellini in broth

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 374 Kcal, 22g Protein, 38g Carbohydrates, 14g Fat


  • Filling
  • 0.5 tbsp clarified butter
  • 100 g minced meat (pork)
  • 50 g cured ham, cut into pieces
  • 50 g Mortadella sausages, cut into pieces
  • 40 g grated Parmesan
  • a little pepper
  • a little salt
  • a little nutmeg
  • 1 eggs, beaten
  • Tortellini
  • 2 rolls of pasta dough
  • Broth
  • 1 litre beef bouillon
  • 1 tsp veal stock
  • 0.5 bunch flat-leaf parsley, finely chopped
  • a little grated Parmesan

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  • Filling

    Heat the clarified butter in a frying pan, stir fry the mince for approx. 3 mins., allow to cool slightly. Using a food processor, blitz the meat with the cured ham and mortadella until you have a very fine mixture, add the cheese, season. Add 2 tbsp of egg, set aside the remainder of the egg. Blitz the mixture again briefly until smooth.
  • Tortellini

    Cut 1 piece of pasta dough into approx. 5 cm squares. Brush the squares with a little egg. Place approx. 1 tsp of filling in the centre of each square, fold the pasta over the filling into a triangle. Press the edges together firmly, pressing out any trapped air. Bend the two ends inwards, press together firmly. Place the tortellini on a floured tea towel. Repeat the process with the 2nd piece of pasta dough and the remainder of the filling.
  • Broth

    Bring the bouillon and veal stock to the boil, add the tortellini, reduce the heat, cook the tortellini at just below the boil for approx. 5 mins. Garnish with parsley and parmesan.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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