Tortellini in Chicken Broth

Preparation time

4 hours

Cooking time:

3 hours at least






  • 1 package of tortellini by Pasta Piccinini
  • 1 pound (500 gr.) chicken
  • 10 ounces (300 gr.) beef brisket
  • 1 carrot, 1 celery stalk, 1 onion, 1 garlic clove, some pepper
  • a little olive oil
  • 4 quarts (4 lt.) of natural water


3 Cheese Tortellini


  1. Put a roughly chopped carrot, a celery stalk, an onion, a garlic clove and a little olive oil in a large, tall pan.
  2. Add capon and beef.
  3. Add water to cover everything, bring to the boil and let it simmer for at least 3 hours.
  4. When capon is tender the broth is ready.
  5. Cool the broth in the fridge for a couple of hours, get rid of the fat that has surfaced, strain through a fine colander.
  6. Taste and adjust salt, Bring to a boil, add tortellini and let them cook for 5/7 minutes.

Serve tortellini in broth with a glass of Lambrusco di Modena.