📝 About This Recipe
Inspired by the timeless tradition of Emilia-Romagna, this Tortellini in Brodo elevates humble ingredients into a soul-warming masterpiece using the magic of the Instant Pot. We begin by pressure-extracting a rich, golden parmesan-infused golden broth that tastes like it simmered for hours, providing the perfect bath for delicate pasta. It is a sophisticated yet simple one-pot meal that balances the richness of silk-wrapped cheese with the brightness of fresh lemon and herbs.
🥗 Ingredients
The Aromatic Broth Base
- 6 cups Chicken Bone Broth (high quality or homemade preferred)
- 1 Yellow Onion (halved, skin removed)
- 2 large Carrots (peeled and cut into large chunks)
- 2 pieces Celery Stalks (cut into thirds)
- 4 Garlic Cloves (smashed)
- 1 piece Parmesan Rind (about 2-3 inches, crucial for umami)
- 1/2 teaspoon Black Peppercorns (whole)
- 1 Bay Leaf (dried)
Pasta and Greens
- 20 ounces Cheese Tortellini (fresh or refrigerated, not dried)
- 3 cups Baby Spinach (fresh, packed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Kosher Salt (adjust to taste)
For Garnish and Serving
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 pinch Red Pepper Flakes (optional for heat)
- 1 drizzle Extra Virgin Olive Oil (high quality finishing oil)
👨🍳 Instructions
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1
Place the onion halves, carrot chunks, celery, smashed garlic, and peppercorns into the Instant Pot liner.
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2
Pour in the 6 cups of chicken bone broth and add the bay leaf and the parmesan rind. The rind is the 'secret weapon' for a silky, savory broth.
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3
Secure the lid and set the pressure valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High for 15 minutes.
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4
Once the cooking time is complete, allow for a 10-minute Natural Pressure Release (NPR) to prevent the broth from spraying through the valve.
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5
Carefully release any remaining pressure manually and open the lid. The kitchen should smell incredible at this point!
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6
Using a slotted spoon or a fine-mesh strainer, remove and discard the spent vegetables, peppercorns, and the softened parmesan rind.
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7
Select the 'Sauté' function on the High setting to bring the infused broth to a rolling boil.
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8
Taste the broth. Depending on the saltiness of your bone broth and parmesan rind, add your kosher salt now.
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9
Add the fresh tortellini to the boiling broth. Cook for 2-4 minutes (refer to your specific pasta package for 'al dente' timing), stirring occasionally to ensure they don't stick.
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10
As soon as the tortellini are tender, press 'Cancel' to stop the heat. Stir in the baby spinach; the residual heat will wilt it in about 30 seconds.
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11
Stir in the fresh lemon juice to brighten the flavors and cut through the richness of the cheese.
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12
Ladle the tortellini and broth into deep bowls, ensuring everyone gets a generous portion of the golden liquid.
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13
Top each bowl with a flurry of freshly grated Parmigiano-Reggiano, chopped parsley, and a tiny drizzle of extra virgin olive oil.
💡 Chef's Tips
Always use a parmesan rind; it adds a gelatinous body and salty depth that regular cheese cannot replicate. If using frozen tortellini, add 2 minutes to the sauté boiling time, but do not pressure cook the pasta or it will turn to mush. For a clearer broth, strain the liquid through a cheesecloth-lined sieve after the pressure cooking stage. Avoid overcooking the pasta; it will continue to soften in the hot broth as you serve it. If you have leftovers, store the pasta and broth separately if possible so the tortellini don't absorb all the liquid.
🍽️ Serving Suggestions
Serve with a crusty loaf of warm ciabatta or focaccia to soak up the remaining broth. A crisp, chilled glass of Pinot Grigio or a light Lambrusco balances the richness perfectly. Start the meal with a simple arugula salad dressed in a sharp lemon vinaigrette. For an extra kick, add a spoonful of basil pesto to the center of the bowl just before eating. Pair with roasted garlic broccoli or sautéed broccolini for a hit of green.