Chicken tortellini in clear broth


by: Cali Chef

For the best soups you really need to make your own stock — and for this one, especially, it isn't worth falling back on ready—made versions, as the entire taste of the soup comes from the stock, so it needs to be as flavorsome and clear as possible. You can make the stock in advance and keep it in the fridge or freezer. You can also make the tortellini in advance and freeze them. If you have some black truffle, you can shave it over the top of the soup at the end.


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serves: 4

4 1/4 cups chicken stock

a little grated Parmesan to serve (and/or a little black truffle) (optional)

For the pasta:

1 3/4 00 cups (doppio zero) flour

1 egg

2 egg yolks (plus extra beaten egg for brushing)

pinch of salt

For the Filling:

1 small (about 1/4 pound) chicken breast

3 tablespoons heavy cream

1/4 pound pancetta

1/4 pound mortadella

1 tablespoon grated Parmesan


Nutrition Facts
Chicken tortellini in clear broth

Servings Per Recipe: 4

Amount per Serving

Calories: 611

  • Total Fat: 30.2 g
  •     Saturated Fat: 10.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 203.3 mg
  • Sodium: 1108.8 mg
  • Total Carbs: 52.4 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 4.3 g
  • Protein: 29.5 g

how is this calculated?

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1.  First make tho pasta by following the method for making egg pasta.

2.  Meanwhile, make the filling: put the chicken breast into a feed processor, with a little cream if necessary to loosen, and blend until smooth, then pass through a line sieve to remove any sinews from the meat.

3.  Put hack into the processor and add the pancetta and mortadella with the rest of the cream and some freshly ground black pepper. Process again until completely smooth. Add the Parmesan, and process again to mix in completely. Put the mixture in the fridge until needed.

4.  Cut the rested pasta dough in half and flatten slightly with a rolling pin. Pass the dough through a pasta machine on the widest setting. Fold in half and then put through again. Repeat tho process, moving the machine to a thinner setting each time, until the pasta is as thin as possible. Repeat with the rest of the pasta, so you end up with two thin strips.

5.  Lay the pasta strips on a work surface. From each strip cut around squares, about 2 x 2 inches. Fill the center of one set of squares with a little of the chicken mixture (about three-quarters of a teaspoon). Brush the edges of each square with beaten egg and fold over two of the edges to make a triangle, enclosing the mixture. Take each triangle, one point facing upward, bring the two opposite points straight down and underneath, then press the pasta together to seal.

6.  Bring the stock to the boil in a big pan. Put in the tortellini and simmer for 4 to 5 minutes. Taste the stock and season if necessary. Then serve in bowls. If you like, you can grate a little Parmesan and/or black truffle over the top.

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