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Pasta in Brodo


  • Preheat oven to 200°C.
  • Heat a little oil in a heavy-bottomed oven tray and cook the chicken bones, onion, carrots and celery in the oven until lightly browned.
  • Then transfer everything to a large pot, leaving behind any excess oil. Add the wine and cook for about 10 mins until reduced. Then add the stock to just cover the bones with the parsley, thyme, bay leaves and garlic. Bring to the boil and simmer very gently for about 45 mins, skimming the fat off the top as you do so.
  • When the soup is almost ready, cook the tortellini in boiling water until al dente. Drain well.
  • Strain the soup into another pot and remove any impurities off the top. Taste for seasoning.
  • Serve the tortellini and soup with parmesan and a little extra chopped parsley sprinkled on top.
  • nb. Don't cook the pasta in the broth.


  • olive oil
  • 1 kg chicken bones
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup dry white wine
  • 3 litres chicken stock
  • a few parsley stalks
  • a few thyme sprigs
  • 2 bay leaves
  • 4 whole garlic cloves, unpeeled & smashed a little
  • 400 gm of your favourite tortellini
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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