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Tortellini in Turkey Brodo

The most simple soup starts with a superior broth. This rich turkey broth fits the bill. Just add fresh or frozen tortellini and plenty of grated fresh Parmigiano-Reggiano to create the most soothing soup out there!

Course Main Course, Soup
Cuisine Italian
Keyword brodo, tortellini, turkey
Prep Time 10 hours 15 minutes
Cook Time 3 hours 30 minutes
Cooling time 12 hours
Servings 4

Ingredients

Brodo

  • 3 lbs of turkey meat on bones, like bone in thighs, legs, wings, or a combo of all
  • 2 large yellow onions, quartered, keep the skins on, unless covered with dirt
  • 3 carrots, scrubbed and coarsely chopped
  • 5 celery ribs, scrubbed and coarsely chopped
  • 1 leek, dark green and root removed, cleaned and halved, coarsely chopped into half moons
  • 3 rosemary sprigs
  • 5 thyme sprigs
  • 3 sage sprigs
  • small bunch of parsley
  • 12 peppercorns
  • 2 bay leaves

Tortellini in Brodo

  • salt and pepper
  • 10 oz (300 grams) or so Tortellini for four, can be from frozen, whatever flavour you want!
  • fresh wedge of parmesan cheese

Instructions

  1. In a large stock pot (ideally a pasta pot with the fitted colander liner inserted) layer in the turkey meat, onions, carrots, celery, and leeks.

  2. Tie the rosemary, thyme, sage and parsley tightly with butchers twine to create a bouquet garni. Add this to the pot.
  3. Add in the peppercorns and bay leaves.
  4. Cover everything to the top with 5 litres or quarts of water, or as much as your pot will allow.
  5. Bring to a boil and then reduce to a simmer and cover.
  6. After 2 1/2 hours, use tongs to fish out and remove the turkey meat. If it falls off the bones, great. If not, let it cool slightly so that you can use a fork to remove the meat. Place any bones and skin back into the pot.
  7. Continue simmering for another hour.
  8. If you have used a pasta colander liner, you can lift this up and allow the liquids to drain back into the pot.
  9. If not, then you will need to pass the entire contents of the pot through a colander.
  10. Remove the solids and move the strained liquids into a pot to cool overnight. Do this either in the fridge, or out in the garage if it is cold out! Below freezing! Make sure the pot is covered tightly and protected.
  11. The next morning you can skim off any fat, and store the remaining stock in containers to be put in the freezer, or for this soup. You will need about 1 1/2 cups per person.

Tortellini in Brodo

  1. Bring at least 6 cups of the broth to a boil. Season with 1/2 tsp salt and pepper to start. Taste to see if you want more. Reduce the heat to medium high to maintain a rolling but not crazy boil. Add the pasta and allow to cook until they are cooked through and rise to the top.
  2. Ladle the soup into bowls and serve with freshly grated Parmigiano-Reggiano