Tortellini In Brodo With Mushrooms

Jump to Recipe

Tortellini in Brodo with Mushrooms is the ultimate cozy Italian comfort food, and this version, with buttery mushrooms and rich bone broth, takes things up a notch! It’s simple, soul-warming, and comes together in under 30 minutes.

This tortellini in brodo recipe was born one chilly evening when I wanted something warm and comforting but didn’t feel like spending hours in the kitchen. I had a pack of fresh tortellini, some mushrooms that needed using, and a few jars of really good chicken bone broth. The result was this delicious, rustic tortellini in brodo!

The buttery, garlicky mushrooms add an earthy depth that makes the dish feel just a little more special. It’s now one of my go-to meals when I want something hearty but not heavy. Whether you’re cooking for yourself or serving guests, this dish feels like a warm hug in a bowl.

Why You’ll Love This Tortellini en Brodo Recipe

Fast and flavorful: This soup comes together in about 25 minutes but tastes like it simmered all day.
Restaurant quality, at home: With high-quality broth and fresh tortellini, this dish delivers big flavor with minimal effort.
Comforting and cozy: A bowl of pasta in steaming broth with buttery mushrooms is the definition of comfort food.
Flexible and satisfying: It works as a weeknight dinner or as a first course for a more elaborate meal.

Ingredients You Need

EPIC Tuscan-Style Chicken Bone Broth: This broth is rich and deeply savory with Italian herb notes. You can also use homemade or another high-quality store-bought chicken bone broth. Broth forms the base of the dish, so choose a good one.
Fresh Tortellini: Look for a 20-ounce package of cheese or meat-filled tortellini in the refrigerated section. Fresh tortellini cook in just a few minutes and have a tender, pillowy texture.
Baby Bella Mushrooms: These add an earthy, meaty depth to the dish. Slice them thinly for quick sautéing.
Olive Oil: Helps get a nice sear on the mushrooms and adds rich flavor.
Garlic: Just one clove infuses the butter and mushrooms with warm, aromatic flavor.
Butter: Adds richness and brings out the natural savoriness of the mushrooms.
Salt and Pepper: Season to taste, especially once the broth and mushrooms come together.
Parmigiano Reggiano: A generous grating of this salty, nutty cheese at the end adds the perfect finishing touch.

Bowl of tortellini in brodo next to a jar of bone broth.

Variations & Substitutions

Broth: Use homemade chicken stock, vegetable broth, or any rich, flavorful store-bought option if you don’t have the EPIC bone broth.
Add Greens: Stir in a handful of baby spinach or chopped kale just before serving for extra color and nutrients.
Pasta: Ravioli, gnocchi, or even mini gnocchetti sardi could work in place of tortellini.
Vegetarian: Use vegetable broth and cheese tortellini. Skip the Parm if you’re avoiding animal rennet, or use a vegetarian hard cheese alternative.

How to Make Tortellini in Brodo with Mushrooms

Warm Up the Broth: In a medium pot bring the EPIC Tuscan-Style Chicken Bone Broth to a boil over medium heat.
Cook the Tortellini: Boil tortellini in salted water as per package instructions. If they are fresh for about 4 minutes.
Sauté the Mushrooms & Garlic: In the meantime, preheat a skillet over medium-high heat. Add olive oil and sliced mushrooms. Sauté mushrooms for a few minutes until they get a nice sear. Add garlic and butter and let the butter melt.
Sear the Tortellini: Transfer tortellini into the skillet. Give them a nice toast so they get coated with butter.
Serve with Broth: Spoon the tortellini mushroom mixture into a bowl. Pour hot broth over the tortellini.
Top with Parmesan Cheese: Serve immediately with freshly grated Parmigiano Reggiano cheese.

Tips for Success

Don’t overcook the tortellini! Boil them separately in salted water and drain when just al dente. They’ll finish warming up in the butter and broth.
Sear the mushrooms properly. Let them sit undisturbed in the hot pan to get that golden color before stirring.
Toast the tortellini for added flavor. This step gives them a bit of texture and ensures every bite is coated in garlicky, buttery goodness.
Choose high quality ingredients! Since this recipe uses few ingredients, choose the highest quality ingredients possible for the best results.
Serve immediately! This dish is best when the tortellini are still hot and slightly chewy, and the broth is steaming.

Serving Suggestions

This tortellini in brodo with mushrooms is comforting enough to stand alone as a main dish on a chilly evening, especially when paired with crusty bread or homemade popovers! But it also works well as an appetizer or side dish for a larger meal. Serve it as a first course before a spring osso buco or salmon piccata, or with slices of kabocha squash scarpaccia, or next to a baked whole fish topped with an herby olive relish!

Side view of tortellini in brodo with mushrooms in a bowl garnished with parmesan.

Frequently Asked Questions

Do I have to use bone broth?

No, but it does add extra richness! You can use chicken stock, homemade broth, or even vegetable broth if preferred.

Can I cook the tortellini directly in the broth?

You can, but the broth may become cloudy, and you’ll have less control over doneness. Boiling them separately keeps the broth clear and the pasta perfectly cooked.

What kind of tortellini should I use?

You can use any tortellini you prefer. I like to use the fresh, refrigerated tortellini packages here. You can use frozen or dried as well, and choose your preferred filling!

Can I make this ahead of time?

It’s best served fresh, but you can prep the mushrooms ahead and reheat gently before adding the tortellini and broth.

How do I store leftovers?

Store tortellini and mushrooms separately from the broth if possible to prevent the pasta from getting soggy. Reheat gently and combine just before serving.

With just a handful of ingredients and very little time, this tortellini in brodo with mushrooms delivers deep flavor and total comfort. Simple, satisfying, and beautifully rustic, this is one you’ll want to make again and again!