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Tortellini and vegetable soup “in brodo” style

In a world where the culinary arts are reinvented every day, there are recipes whose simplicity and ability to warm hearts are fast becoming classics in our kitchens.

Inspired by the traditional Italian soup “tortellini in brodo”, this tortellini and vegetable soup-meal recipe takes you on a gustatory journey to Italy.

Tortellini and vegetable soup "in brodo" style

Customize your soup: choice of vegetables and stuffed pasta

This soup is a perfect example of how simple ingredients can be transformed into a tasty, comforting dish.

Here are some tips for choosing vegetables and types of stuffed pasta.

Choice of vegetables:

Economical and nourishing, this soup is also a great way to use the vegetables that are piling up in your fridge, or to personalize it to suit your tastes or the seasons.

  • Carrots and celery: Essential for their flavor, these vegetables are the basis of many soups.
  • Potatoes: Add potato cubes for a hearty, nourishing soup.
  • Turnips: For a slightly sweet and peppery touch, turnips are excellent, especially in autumn and winter.
  • Green peas: Introduce green peas for a touch of freshness and color. They go perfectly with the broth and other vegetables.
  • Kale or spinach: These green leaves add not only nutritional richness but also a beautiful, bright color. Kale adds a slightly more robust texture, while spinach is softer and melts quickly into the soup.
  • Other vegetables: chopped green beans, small broccoli or cauliflower florets

Choice of stuffed pasta


Tortellini are traditionally used in “in brodo” soups. They are available with various fillings, such as ricotta cheese, meat or spinach. Their shape and size make them perfect for a tasty bite.

But you can also opt for agnoletti, a half-moon-shaped stuffed pasta with a little more filling, or ravioli.

Preferred stuffing type:

For this soup, I prefer pasta stuffed with veal or pork. The rich taste of the meat blends well with the beef broth and vegetables.

Other types of stuffing would also work well with this soup recipe:

  • Cheese and spinach: Cheese adds creaminess to the soup, while spinach adds a touch of freshness.
  • With squash: For an autumnal version, choose pasta stuffed with squash. Their natural sweetness enriches the broth with a subtle touch of sweetness.

In Brodo fashion

Tortellini and vegetable soup "in brodo" style

Tortellini in brodo is a traditional Italian dish, consisting of stuffed tortellini served in a meat broth.

This approach, which emphasizes a rich, flavorful broth as a backdrop to quality ingredients, is at the heart of our recipe. Add vegetables for a complete and nutritious meal.

And above all, don’t forget that the secret of a good meal soup lies in the quality of the ingredients.

Yield: 2-3 portions

Tortellinis and vegetable soup

Temps de préparation: 10 minutes
Temps de cuisson: 25 minutes
Total Time: 35 minutes

An budget-friendly and nutritious soup, packed with flavor and featuring tortellini in a rich, comforting broth.


  • 2 cups vegetables, diced into ½ cm cubes (turnip, potato, carrot, celery, parsnip, etc.)
  • ½ cup frozen green peas
  • 1 cup finely chopped and packed kale leaves (or spinach)
  • 2 cups chicken broth
  • 2 cups beef broth
  • 1 sprig fresh thyme
  • ½ sprig fresh rosemary
  • Parmesan crust or grated Parmesan cheese (optional)
  • Meat or cheese tortellini (1 ½ to 2 cups, or the equivalent of half a package of store-bought tortellini)
  • Olive oil


  1. In a saucepan, heat a little olive oil and sauté the diced vegetables for 5 minutes, stirring regularly.
  2. Add chicken and beef stock. Cover and bring to the boil.
  3. Add thyme, rosemary and parmesan rind (to taste). Reduce heat to medium, cover and cook for 10 minutes.
  4. Add tortellini, peas and kale. Continue cooking for a further 10 minutes or so, until the tortellini are al dente and the vegetables are cooked.
  5. Serve with fresh parmesan and pepper.


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