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Tortellini In Brodo

Tortellini In Brodo

This simple, classic Italian soup will take you back to Italy in a heartbeat! Use either fresh or dried tortellini -- whatever you can find and like best.

  • Prep Time: 20 minutes
  • Total Time: 50 minutes to 1 hour
  • Yield: 2 quarts, serving 6 to 8


  • 2 tablespoons olive oil
  • 1 1/2 cups chopped yellow onion
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 2 teaspoons minced garlic
  • 1 teaspoon Emeril's Italian Essence or other dry Italian seasoning
  • 1/8 teaspoon crushed red pepper
  • 8 cups reduced-sodium chicken broth
  • 9 ounces fresh cheese-filled or 7 ounces dried cheese-filled tortellini
  • 2 tablespoons minced parsley
  • Salt, to taste if necessary
  • 1/2 cup finely grated Parmesan cheese


  • Heat a large saucepan over high heat. Add the olive oil and, when hot, add the onion, celery, and carrots. Sauté until soft, about 4 minutes.

  • Add the garlic, Italian Essence, and crushed red pepper and sauté for 2 more minutes.

  • Add the chicken broth and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 20 minutes.

  • Add the tortellini and cook for 5 minutes if using fresh; 15 minutes if using dried. The pasta should be al dente (see sidebar below).

  • Stir in the parsley, taste, and adjust the seasoning if necessary. Remove from heat and ladle into soup bowls.

  • Garnish each bowl with one tablespoon of the cheese. Serve immediately.