Tortellini in chicken and Champagne broth

Tortellini is traditionally served in a light broth of either fish, chicken or vegetable. We make a lot of tortellini here at The Big Dream Factory and often we are asked to fill them with your chosen flavour. Rule of thumb for serving your tortellini in a broth is just to make the broth match the flavour of your tortellini.

Tortellini in chicken and Champagne broth – serves 4 – 6

• 2 tablespoons of fat and ‘fond’ from cooking chicken (yes folks, if there is some left over after making your gravy, pop it in a pot and keep for occasions just like these)
• 2/3rds bottle of Champagne or any other sparkly as long as it’s dry
• 50 grams (2 oz) salted butter
• 1.5 – 2 litres (6 – 8 cups) water
• 1 chicken stock
• salt to season
• 2 tablespoons cream
• 400 grams (12 oz) Parma ham and Parmesan cheese tortellini
• 2 tablespoons fresh parsley, finely chopped
• Black truffle pepper

1. Add the chicken fat and fond to a large saucepan with the Champagne
2. Bring everything to a boil then reduce the heat and allow everything to simmer until the liquid has reduced by 2/3rds.  I know this seems a lot, but it will enrich the flavour of your stock if you are patient.
3. Add the butter, water and cream and bring everything back to a boil
4. Check the seasoning before adding the tortellini.  On my packets of tortellini it asked for 4 minutes of cooking time.
5. Add the tortellini and cook until al-dente
6. Pour into your serving dish and top with the fresh parsley and truffle pepper
7. Serve with extra grated Parmesan cheese or Pecorino and some fresh, crusty bread

Related recipes

• The original Italian recipe for tortellini Bolognesi
• Tortellini salad with peas and ham
• Peas with ham the Italian way