Holiday Hearth Tortellini Soup, a hearty Italian classic ideal for festive celebrations, is a great way to get together and enjoy the warmth of the season. The essence of traditional Italian cuisine is brought to your holiday table with these delicate tortellini filled with a rich blend of pork, prosciutto, and Parmesan that float in a golden, flavorful broth. This dish provides a warm, comforting embrace during the most magical time of the year, making it the perfect way to create treasured memories. This soup is a gift of flavor and tradition that everyone can enjoy, whether it is served as a winter warmer or for dinner on Christmas Eve.
Holiday Hearth Tortellini Soup
Rated 5.0 stars by 1 users
Servings
4
Prep Time
1 hour 30 minutes
Cook Time
3 hours
Calories
200
Holiday Hearth Tortellini Soup, a hearty Italian classic ideal for festive celebrations, is a great way to get together and enjoy the warmth of the season. The essence of traditional Italian cuisine is brought to your holiday table with these delicate tortellini filled with a rich blend of pork, prosciutto, and Parmesan that float in a golden, flavorful broth. This dish provides a warm, comforting embrace during the most magical time of the year, making it the perfect way to create treasured memories. This soup is a gift of flavor and tradition that everyone can enjoy, whether it is served as a winter warmer or for dinner on Christmas Eve.
Ingredients
2 lbs (900g) chicken bones or a mix of chicken and beef bones
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1 onion, peeled and halved
2 cloves of garlic, crushed
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2 bay leaves
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4-5 sprigs of fresh parsley
10 cups (2.5 liters) water
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Salt and pepper to taste
5 oz (150g) ground pork
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5 oz (150g) prosciutto, finely chopped
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5 oz (150g) mortadella, finely chopped
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1/2 cup (50g) grated Parmesan cheese
1 egg
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Pinch of nutmeg
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Salt and pepper to taste
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2 cups (250g) all-purpose flour
3 large eggs
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Pinch of salt
For the Broth
For the Tortellini Filling
For the Tortellini Dough
Directions
Prepare the Broth
Place the bones, vegetables, garlic, bay leaves, and parsley in a large pot.
Cover with water and bring to a boil. Skim off any foam that rises to the surface.
Reduce the heat and simmer gently for 2-3 hours.
Strain the broth, discarding the solids. Season with salt and pepper. Keep warm.
Make the Tortellini Dough
On a clean surface, form a mound with the flour and make a well in the center.
Crack the eggs into the well and add a pinch of salt.
Gradually incorporate the flour into the eggs using a fork, then knead into a smooth, elastic dough (about 8-10 minutes). Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Filling
Combine the ground pork, prosciutto, mortadella, Parmesan, egg, nutmeg, salt, and pepper in a bowl. Mix until smooth.
Assemble the Tortellini
Roll out the dough thinly (about 1-2mm thickness) using a pasta machine or rolling pin.
Cut into 2-inch (5cm) squares or circles.
Place a small amount of filling in the center of each piece of dough.
Fold the dough over to form a triangle (or half-moon if circular), sealing the edges with a bit of water.
Wrap the filled dough around your finger to form a ring, pressing the edges together to seal.
Cook the Tortellini
Bring the broth to a gentle boil.
Add the tortellini and cook for 3-5 minutes, or until they float to the surface.
Serve immediately in bowls with the hot broth.