When Christmas arrives in Italy, Tortellini in Brodo takes center stage on the holiday table. These delicate, ring‑shaped pastas filled with savory meats float in a steaming golden broth, embodying festive comfort food at its finest. Originating in Emilia‑Romagna, this dish represents family, tradition, and the artistry of pasta fatta in casa—especially when it’s pasta della nonna, lovingly made by grandmother’s hands.

The Significance and Tradition

In Bologna and Modena, families gather each Christmas Eve or Christmas Day, spending afternoons crafting hundreds of tortellini together. Without tortellini, many Italians feel it simply isn’t Christmas. It’s more than food—it’s storytelling, laughter, and intergenerational bonding around shapes of pasta, echoing the traditions learned from nonna. At Pasta Class Florence, our guests often recreate this ritual by learning how to make authentic pasta fatta in casa in our hands‑on classes—you could say we channel la pasta della nonna in every session.

Making Tortellini: From Filling to Final Shape

1. Preparing the Filling

The traditional filling includes pork loin, mortadella, prosciutto crudo, Parmigiano Reggiano, nutmeg, black pepper, and a drizzle of olive oil.

• Cook pork loin in olive oil with thyme until golden. Finely chop or blend with mortadella and prosciutto.
• Add Parmigiano Reggiano, nutmeg, salt, and pepper. The result should be a creamy, well‑blended paste.

2. Rolling and Cutting Pasta Dough

• Prepare egg pasta dough using “00” soft wheat flour and eggs.
• Roll it into paper-thin sheets with a pasta machine or rolling pin.
• Cut into squares about 2½–3 cm wide. Add a pea‑sized dollop of filling to each square.

3. Shaping the Tortellini

• Fold each square into a triangle, seal the edges, then wrap around your fingertip to form the classic ring shape.
• Families often divide the work: children help shape, while elders oversee and give tips passed down through generations.

Crafting the Brodo (Broth)

Ingredients for the Broth

A traditional brodo uses beef bones, veal, chicken or hen, onions, celery, carrots, peppercorns, water, and sometimes bay leaves.

Simmering Steps

• Combine meats and vegetables in a large stockpot, cover with cold water.
• Bring to a gentle simmer, skim any foam, and cook for 2–3 hours until rich, clear, and aromatic.
• Strain and refrigerate—removing the fat once solidified improves flavor and clarity.

Assembling & Serving Tortellini in Brodo

When the brodo is ready, bring it to a gentle boil and add fresh tortellini. Let them cook until they float—about 5–6 minutes depending on size. Serve in warmed bowls, topped with freshly grated Parmigiano Reggiano and a grind of black pepper.

In Italy, it’s customary to serve only a handful of tortellini per bowl, floating in a generous broth. The soup acts as a primo, but seconds are always welcome!

Why It’s the Ultimate Holiday Comfort Food

1. Rich Tradition: This dish brings generations together around making pasta fatta in casa.
2. Seasonal Heartiness: The warm, flavorful broth and savory filling are perfect for winter evenings.
3. Elegance and Simplicity: Homemade pasta, rich broth, and good cheese—what more do you need?
4. Nostalgia and Community: Whether at home or at Pasta Class Florence, making tortellini fosters community and culinary heritage.

Learn to Make Tortellini Like the Nonna

At Pasta Class Florence, we celebrate pasta fatta in casa every day. Join our festive cooking classes to learn how to make pasta della nonna recipes like tortellini in brodo from scratch. You’ll be guided step-by-step by expert chefs—and yes, you’ll get to taste your creations.

Check out our classes on our website and subscribe to our YouTube channel “Pasta Class Florence” for video tutorials that bring the warmth of Italian kitchens into your home.

Elevate Your Festive Meal with Wine

Pair your tortellini with a crisp Tuscan white wine or a light spumante from wineries featured on Your Vino. Their curated wine experiences across Florence and Tuscany offer perfect wine pairings to complement the richness of the brodo and the savory filling—ideal for holiday gatherings.

Explore our wine tours and tastings for the ultimate Italian festive atmosphere.

In Summary

Tortellini in Brodo is more than a dish—it’s an Italian holiday ritual rooted in family, tradition, and pasta fatta in casa. Each delicate tortellino floating in rich broth is a bite of nostalgia, connecting past and present.

Make this Christmas unforgettable by learning to cook it yourself with Pasta Class Florence. Buon Natale and prevent holiday chills with a steaming bowl of tortellini in brodo—saluti e buon appetito!

Want to see this classic Christmas dish come to life? Click here to watch Pasta Class Florence Chefs make Tortellini in Brodo step-by-step!