Tortellini in Brodo is a comforting Italian soup that the whole family will love - perfect for cold evenings, sick days or any time you want something warming and nourishing; made with tender filled pasta in a gentle homemade broth, this wholesome version is toddler-friendly with low salt, soft pasta that’s easy to eat, great for introducing your child to Italian comfort food and can be adapted to use shop-bought tortellini for quicker prep, made with whatever vegetables you have for the broth, or kept very simple with just broth and pasta for fussier eaters; follow this simple recipe for a traditional Italian classic that brings restaurant-quality warmth to your family table while keeping everything nutritious, safe and utterly comforting.
General Information
Servings: 4 Keywords: tortellini in brodo, toddler friendly, low-salt, homemade pasta, family meal, comfort food Calories: ~300 kcal per serving (approximate) Protein: ~18 g per serving (approximate) Carbs: ~36 g per serving (approximate) Fats: ~9 g per serving (approximate) Preparation time: 40 minutes (includes dough rest) Cooking time: 60 minutes (broth simmering and final cook)
Hi, I’m Steve, an account manager and dad of two. Nights can get busy, so I like to make food that feels special but is simple enough for a weekday. This toddler-friendly Tortellini in Brodo keeps flavours gentle, skips added salt and sugar, and uses small, soft pieces so tiny mouths can manage them safely.
Ingredients
For the broth (low-salt, toddler-safe)
- 2 litres cold water
- 600 g chicken thighs, bone-in (or 1 small chicken carcass from a roast) OR skip the chicken for a vegetable broth (see note in Directions)
- 1 medium onion, unpeeled but halved top to bottom (skin stays on to help colour)
- 2 medium carrots, peeled and cut into large chunks (about 200 g)
- 2 celery stalks, trimmed and cut into large chunks
- 1 small leek, white part only, washed and cut into large rings (optional)
- 1 small bunch flat-leaf parsley (stems included)
- 1 garlic clove, gently crushed with the side of a knife (optional, for mild flavour)
- 1 bay leaf (optional)
For the tortellini (homemade, small and soft)
- 250 g plain flour (all-purpose) plus extra for dusting
- 2 large eggs, at room temperature
- 1 tablespoon olive oil (10 ml) for dough
- 200 g ricotta (choose plain, low-salt if available)
- 80 g cooked chicken breast, very finely shredded or mashed cooked pumpkin/carrot if you want no meat (for toddlers I like to mix veggies into the filling)
- 1 egg yolk (to bind the filling)
- a small pinch of ground black pepper (optional, avoid for very young toddlers)
Equipment you will need
- Large heavy pot (at least 3 litres) for broth
- Medium bowl for dough, rolling pin or pasta machine, sharp knife, spoon, small teaspoon for filling
- Fine sieve or slotted spoon for straining broth
Notes about choking hazards
- Cut and shape tortellini to be small, roughly 2.5 to 3 cm across when folded. Cook until very soft. For children under 3, you can halve each cooked tortellini or mash slightly with a spoon.
- Avoid whole grapes, large chunks of veg or meat. All pieces should be soft and small enough to sit flat on a spoon.
Directions
Step 1 - Make the broth (if you are new to this, take it slow)
- Put the 2 litres of cold water into the large pot. Add the chicken thighs (or carcass) if using. If you want a vegetarian version, do not add chicken and increase vegetables slightly: add another carrot and another celery stalk.
- Add the halved onion (skin on), carrot chunks, celery, leek if using, parsley, crushed garlic and bay leaf.
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Place pot on medium-high heat and bring to a gentle boil. As soon as it starts to boil, reduce heat to low so it simmers very gently. A simmer means tiny bubbles, not a rolling boil. Cover with the lid slightly ajar.
- Let the broth simmer for 45 to 50 minutes. If using chicken, check the thighs after 30 minutes to make sure they are falling off the bone. Use a slotted spoon to lift out any foam that appears on top, just discard that bit.
- After simmering, switch off the heat. Carefully lift the chicken pieces out and put them on a plate to cool a little. Strain the broth through a fine sieve into another large bowl or pot so the liquid is clear. Keep the broth warm on very low heat until ready.
- If you used chicken, remove skin and bones, then shred the meat finely into small pieces (less than 1 cm). For toddlers, chop or shred extra small. You can add some of this shredded chicken back into the tortellini filling or keep it to sprinkle on bowls.
Step 2 - Make the pasta dough (for absolute beginners)
- On a clean bench or chopping board, heap 250 g flour into a mound. Make a well in the middle, crack in the 2 eggs and add 1 tablespoon olive oil into the well.
- Using a fork, gently whisk the eggs inside the well and start drawing flour into the egg a little at a time. Keep mixing until a shaggy dough forms. If dough feels very dry, add 1 teaspoon water at a time. If it feels very sticky, dust with a little more flour.
-
When it comes together, use your hands to knead the dough for 5 to 8 minutes. Press the heel of your hand into the dough, fold it, turn it, repeat. You are looking for a smooth, elastic ball that does not stick to your fingers.
- Wrap the dough ball in cling film or place in a bowl covered with a clean tea towel and let it rest for 20 minutes. Resting relaxes the gluten and makes rolling much easier.
Step 3 - Make the filling
- In a bowl mix 200 g ricotta with the shredded chicken (or 80 g cooked mashed pumpkin/carrot for vegetarian), add the egg yolk. Stir until combined. If the mix feels too loose, add a tablespoon of plain flour or finely grated steamed carrot to bind.
- The filling should be soft but not runny. Keep it chilled until you are ready to fill.
Step 4 - Roll and cut the pasta
- After the dough has rested, divide it into two smaller pieces so it is easier to manage. Keep the piece you are not working with covered.
- Lightly flour your bench. Using a rolling pin, roll one piece very thin, until you can almost see your hand through it. If you have a pasta machine, start at the widest setting and pass it through several times, then reduce a notch and repeat until thin.
- Using a knife or pastry wheel, cut the sheet into small squares about 3 cm by 3 cm. Smaller squares make toddler-friendly tortellini. Try to keep all squares roughly the same size. Pro tip: a small cookie cutter or the rim of a glass makes even circles if you prefer.
Step 5 - Fill and form tortellini (easy folding)
- Place a small pea-sized amount of filling in the centre of each square. You only need a tiny pinch, about 3 to 4 ml. Less filling makes softer tiny parcels for kids.
- Lightly wet the edges of the square with a little water from your finger or a pastry brush. Fold the square into a triangle so the two opposite corners meet and press the edges together to seal. Make sure there are no air pockets.
- Take the two corners of the long side of the triangle, bring them together and overlap them, pressing to seal into a small ring. The final shape should be around 2.5 to 3 cm wide. If the tortellini feel too big for your toddler, make the squares a touch smaller. Practice makes them faster.
- Place finished tortellini on a floured tray to stop sticking.
Step 6 - Cook tortellini in the broth
- Bring the strained broth back to a gentle simmer in the large pot. Taste a little with a spoon, the flavour should be mild and comforting. We are not adding salt. If you want more depth, simmer with an extra sprig of parsley for 5 minutes, then remove.
- Gently drop the tortellini into the simmering broth in batches to avoid crowding. Stir carefully so they do not stick to the bottom. Fresh tortellini will cook quickly, usually 3 to 5 minutes. Test one: it should be soft all the way through and float gently.
- Use a slotted spoon to lift the cooked tortellini into warmed bowls. Add a spoonful of shredded chicken back over the top if you like. For toddlers under 2, you can halve each piece on the plate or lightly mash so it is easier to chew.
Step 7 - Serve and store
- Serve warm in shallow bowls with a little broth and a few tiny pieces of soft veg or shredded chicken. A drizzle of olive oil over bowls for adults adds richness.
- Leftover broth keeps for 2 days in the fridge or freezes well. Extra cooked tortellini can be kept in a sealed container in the fridge for 1 day, but they are best eaten fresh.
Quick timing tip
- While the broth simmers, do the dough rest and filling prep so you are ready to roll and fill without rush.
Recommended Sides
- Soft steamed veg sticks: carrot and zucchini cut into thin soft strips, steamed until very soft and cut into toddler-friendly lengths.
- Mashed pumpkin: smooth, no lumps, easy for little ones to scoop.
- Soft bread pieces: small strips of very soft white or wholemeal bread, torn into bite-sized bits for toddlers over 2. For younger toddlers, avoid bread if they are a strong chewer and prefer softer puddings.
- For adults: a simple salad on the side, and extra shredded chicken or toasted seeds for texture (serve seeds only to adults).
Jokes
- Why did the tortellini join the choir? Because it wanted to be in the broth-er harmony.
- My toddlers asked why dinner was so quiet. I said because the tortellini were “soup-er” shy.
- If the kids complain about homework at the table, remind them pasta is working on its roll. They might not laugh, but you will.
If you want a quicker version, buy fresh low-salt tortellini from the store and cook them in the homemade broth. That cuts the pasta work down and still gives the brothy comfort that little ones love. If you want me to write a 20-minute version with store-bought pasta, say the word and I will send it through.
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- carrots and into
- celery stalks and
- chicken thighs, bone-in
- cold water
- leek, white part
- onion, un but
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