Tortellini in Smoked Broth (Brodo Affumicato con Tortellini) 4.000

Deb Lindsey for The Washington Post

Smoke Signals Mar 5, 2014

Both light and hearty, this dish can be eaten any time of year, but now seems like the perfect time.

This version imbues the broth with a breezy smokiness. The salt and crushed red pepper flakes are understated so as not to overwhelm the other flavors, but you might want to add a little more of one or the other, or both. Taste and see.

4 - 6

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Tested size: 4-6 servings

  • 6 cups Smoked Chicken Stock (see related recipe)
  • 9 ounces homemade or store-bought meat-filled tortellini
  • 1 tablespoon julienned basil leaves (stacked, rolled, cut crosswise into ribbons)
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons grated pecorino Romano cheese
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon coarse sea salt

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Bring the stock to a boil in a pot over high heat. Add the tortellini, then immediately reduce the heat to medium or medium-low so the liquid is barely bubbling at the edges. Cook for about 7 minutes, until the tortellini float to the top for a minute. (If they are fresh, they'll float almost immediately, so cook just until tender.) Stir occasionally.

Meanwhile, combine the basil, parsley, cheese, crushed red pepper flakes and salt in a small bowl.

Once the tortellini are cooked through, ladle the soup into individual bowls, then sprinkle each portion with the basil-cheese mixture.

Serve hot.

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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Jeff Donald.

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