This comforting sausage and tortellini in brodo is made with browned pork sausage, tender tortellini, cavolo nero and a rich chicken broth. The result is a light yet satisfying Italian soup, full of savoury flavour. It serves four and is ready in just 20 minutes.
I make this on chilly weeknights when I want something warm and filling without much effort. It has become one of my go-to suppers because everything cooks in one pot.
What Is Tortellini in Brodo?
Tortellini in brodo simply means “tortellini in broth” in Italian. It is a classic dish from the Emilia-Romagna region, traditionally served at Christmas and other special occasions. This version uses shop-bought tortellini with browned sausage and cavolo nero for a quick weeknight take on the original.
Sausage and Tortellini in Brodo Ingredients
- 1 tbsp olive oil
- 4 meaty sausages, skinned
- ½ tsp fennel seeds (optional)
- 1 litre well-flavoured chicken stock
- 300g small tortellini
- 75g cavolo nero, de-stemmed and shredded
- pinch of chilli flakes
- salt and black pepper
To Serve:
- Parmesan shavings
How To Make Sausage and Tortellini in Brodo
- Brown the sausage: Heat the olive oil in a frying pan over medium-high heat. Remove the sausage meat from its skin and break it into bite-sized pieces with a wooden spoon. Cook until well browned all over.
- Toast the fennel seeds: If using, add the fennel seeds to the pan with the sausage. Stir for one more minute until they become fragrant.
- Boil the broth: In a separate large saucepan, bring the chicken stock to a boil. Season with salt and pepper.
- Cook the tortellini and greens: Add the tortellini and shredded cavolo nero to the boiling stock. Cook for 2–3 minutes until both are tender.
- Assemble and serve: Drain the sausage on kitchen paper to remove excess fat. Divide the sausage among four bowls, then ladle the hot broth, tortellini and cavolo nero over the top. Finish with chilli flakes and Parmesan shavings.
What Are the Best Tips for Sausage and Tortellini in Brodo?
- Choose quality sausages: The sausage carries most of the flavour in this simple dish. A meaty pork sausage with a high meat content works best. If you can only find plain sausages, the optional fennel seeds add a classic Italian note.
- Do not overcook the tortellini: Fresh tortellini cooks very quickly, usually in just 2–3 minutes. Keep a close eye on it to stop it going mushy in the broth.
- Use a well-flavoured stock: Because this is a brodo (broth-based soup), the quality of your chicken stock really matters. A rich, homemade or high-quality shop-bought stock makes the biggest difference. Drop a Parmesan rind into the simmering broth for extra savoury depth.
- Prep the cavolo nero properly: Strip the tough central stem from each leaf before shredding. This ensures the greens turn perfectly tender in the hot broth alongside the tortellini.
- Brown the sausage separately: Cooking the sausage in a separate pan keeps the broth clear and golden. It also gives the meat a better colour and crispier edges. If you enjoy hearty soups, try our Hairy Bikers scotch broth for another warming bowl.
What to Serve with This Soup?
This is a satisfying one-bowl meal on its own. For a bigger spread, serve it with warm ciabatta or crusty bread for dipping into the broth. A simple green salad with a lemon dressing adds a fresh contrast.
In Italy, tortellini in brodo is traditionally served as a primo (first course) before a main dish. You could follow it with a simple roast chicken or grilled fish. For another comforting soup to add to your rotation, try our Hairy Bikers chicken soup.
How Should You Store Leftovers?
This soup is best enjoyed straight away. The tortellini will continue to absorb the broth and soften as it sits. If you do have leftovers, store them in an airtight container in the fridge for up to 2 days.
Freezing the assembled soup is not recommended, as the tortellini and cavolo nero lose their texture after thawing. You can freeze the sausage and broth base on its own, then reheat and cook fresh tortellini and greens when ready to serve.
Nutrition Facts
- Serving size: 1/4 of the recipe
- Calories: 510 kcal
- Total Fat: 28g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 1400mg
- Total Carbohydrate: 35g
- Dietary Fibre: 4g
- Sugars: 3g
- Protein: 26g
Frequently Asked Questions
How is this different from a creamy tortellini soup? Most sausage tortellini soups use a thick, creamy or tomato-based broth. This version keeps the broth clear and light, letting the flavour of the stock, sausage and tortellini shine through.
What is cavolo nero and can I swap it? Cavolo nero is an Italian kale with long, dark green leaves, also called Tuscan kale. You can use regular curly kale (remove the tough stems) or fresh spinach, though spinach wilts in under a minute.
What is the best broth for tortellini in brodo? Chicken broth is the traditional choice and gives the clearest, most savoury flavour. A light beef broth or vegetable stock also works well if you prefer a richer or meat-free option.
Can I use dried tortellini instead of fresh? Dried tortellini works but needs a longer cooking time, usually 8–10 minutes in the simmering broth. Fresh or chilled tortellini gives a better texture and cooks in just 2–3 minutes.
Can I make this ahead of time? You can brown the sausage and prepare the broth up to a day ahead, then store them separately in the fridge. When ready to serve, reheat the broth, add fresh tortellini and cavolo nero, and cook for 2–3 minutes.
You May Also Like:
- Hairy Bikers Scotch Broth Recipe
- Hairy Bikers Chicken Soup Recipe
- Hairy Bikers Chicken Noodle Soup Recipe
Hairy Bikers Sausage & Tortellini in Brodo Recipe
Description
Sausage and tortellini in brodo with tender cavolo nero in a rich chicken broth. A comforting Italian soup ready in just 20 minutes, serving four.
Ingredients
To Serve:
Instructions
- Brown the sausage: Heat the olive oil in a frying pan over medium-high heat. Remove the sausage meat from its skin and break it into bite-sized pieces with a wooden spoon. Cook until well browned all over.
- Toast the fennel seeds: If using, add the fennel seeds to the pan with the sausage. Stir for one more minute until they become fragrant.
- Boil the broth: In a separate large saucepan, bring the chicken stock to a boil. Season with salt and pepper.
- Cook the tortellini and greens: Add the tortellini and shredded cavolo nero to the boiling stock. Cook for 2–3 minutes until both are tender.
- Assemble and serve: Drain the sausage on kitchen paper to remove excess fat. Divide the sausage among four bowls, then ladle the hot broth, tortellini and cavolo nero over the top. Finish with chilli flakes and Parmesan shavings.
