Hi Deanna! Well, what a lovely thing to hear! Thank you so much for your kind feedback. I’m thankful to hear about the parmigiano rind. Sometimes simplicity truly is best. There really is nothing like a house filled with the aromas of homemade broth. Instant happiness. I hope you enjoyed your tortellini!

Hi Tina!
What an amazing post. One of the coldest January’s in New Jersey that I can remember and I’ve been craving tortellini en brodo. Followed your recipe (without the addition of tomato) and used chicken leg, oxtail, and beef shank. I had two pots going at once and included a parm rind in one as a bit of “food science.” The house smelt amazing while it was simmering and I had my boyfriend blind taste both brodos. He was convinced he would prefer the one with parm rind included as it was more aromatic while cooking but we both preferred the recipe exactly how you wrote it. Thank you thank you thank you for this delicious recipe. We are calling it liquid gold.

I haven’t come across that! I wouldn’t do that for tortellini in brodo myself but for other dishes it would be interesting. Thanks for the idea!

That sounds delicious. Anything with homemade mayonnaise! The polpette made with the meat are so wonderful. They are a favorite in our house for sure.

A little tomato paste, instead of tomato, is the best. It doesn’t add acidity but gives it flavor and color..

Hello Paul. Thanks for your lovely comments! I appreciate it and hope that you enjoy the broth. At this time of year, there is not much better than a bowl of homemade broth! Atti is a wonderful shop! There are so many treats to sample. Have a wonderful day.

Thanks again! Paul