Tortellini Soup

Tortellini Soup

One of the most popular dishes in Italy is the tortellini soup. Tortellini are a traditional pasta hailing from Emilia-Romagna.


  • 4 cups flour
  • 6 eggs
  • a pinch of salt
  • 5.3 oz prosciutto
  • 3.2 oz grated parmesan
  • 8.8 oz ricotta
  • pepper
  • nutmeg

6 servings


90 min.


4 min.


94 min.

If you like kneading and preparing fresh pasta we suggest you to add this recipe to your  menu.

One of the most popular dishes in Italy is the tortellini soup. Tortellini are a typical pasta from Emilia-Romagna, a north-central region of Italy. A legend says that this recipe was inspired by the vision of a beautiful woman’s body, (some versions even talk about the goddess Venus!).  The tortellino’s shape would represent her perfect navel. In some regions of Italy this Christmas dish is made on the 26 December, Santo Stefano, when opting for a lighter meal after the feast of the previous day is recommended.



To make tortellini dough

  • Sieve the flour onto a pastry board and make a well in the middle.
  • Add a pinch of salt.
  • Using a fork beat the eggs, then start kneading dough using the heel of your hands to push the dough downward. Add a little bit of water if necessary.
  • Knead until the mixture is smooth.
  • Cover with plastic wrap and let the dough rest at room temperature for at least an hour.

To make the filling

  • Cut the ham into slices and put them in the blender with the Parmesan cheese. Mix until you’ll obtain a very finely chopped mixture.
  • Transfer into a bowl and add the ricotta, freshly ground pepper and a pinch of nutmeg, stir well.
  • You can substitute ricotta cheese with others fresh cheese, like robiola and stracchino.

To make tortellini

  • Roll out the dough with a rolling pin or a pasta machine and immediately cut the sheets obtained into 1.2-inch squares.
  • Place a small quantity of filling in the middle of each square and fold into a triangle, then press around the edges with your fingers.
  • Fold the upper corner of the triangle downward and finally bend the tortellini turning them around your finger and overlaying the two outer corners. While preparing the tortellini leave the remaining dough covered to prevent it from drying.
  • Let the tortellini dry, and then cook in boiling broth. Turn off the heat when the pasta is al dente (slightly undercooked) and let rest for 3 minutes.

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