Valerie Bertinelli favorite soup recipe is tortellini in brodo — a cozy, soul-warming Italian classic she’s credited as her all-time top pick. It’s the kind of dish that tastes like a hug from a nonna you never had.
This soup is rooted in Valerie Bertinelli’s Italian heritage, and honestly? Once you make it, you’ll completely understand why it holds such a special place in her heart.
Table of Contents
What Makes This Soup So Special
Tortellini in brodo literally translates to “tortellini in broth,” and that simplicity is exactly the point. It’s not trying to be fancy — it’s trying to be perfect.
Valerie Bertinelli’s favorite soup leans on rich, golden broth and pillowy cheese-filled tortellini to do all the heavy lifting. A handful of aromatics, some fresh Parmesan, and a sprinkle of parsley round it all out beautifully.
This is the kind of recipe that feels effortless but tastes like you spent hours on it. If you love comforting Italian-inspired dishes, you’ll also want to check out this Ina Garten tomato crostini recipe for a perfect starter.
Valerie Bertinelli’s Favorite Tortellini in Brodo Soup
Equipment
- Large soup pot or Dutch oven
- Knife
- Cutting board
- wooden spoon
- Ladle
- Soup bowls
Ingredients
Pasta
- 12 oz cheese-filled or meat-filled tortellini Fresh refrigerated tortellini is preferred; frozen tortellini may need a few extra minutes to cook.
Base
- 6 cups chicken broth Use good-quality or homemade broth for the best flavor.
Fat
- 1 tbsp olive oil
Aromatics
- 1 medium carrot Diced small.
- 1 small yellow onion Diced small.
- 1 stalk celery Diced small.
- 2 cloves garlic Minced.
Cheese and Herbs
- ½ cup grated Parmesan cheese Plus more for serving.
- 2 tbsp fresh parsley Chopped, plus more for serving.
Seasoning
- ½ tsp Italian seasoning
- ¼ tsp black pepper Plus more to taste.
- salt To taste.
Optional Add-Ins
- 1 small rind Parmesan rind Adds savory richness to the broth; remove before serving.
- 1 tsp lemon juice Optional; stir in at the end to brighten the soup.
- baby spinach or chopped kale Optional; stir in at the end until wilted.
- shredded rotisserie chicken Optional; add near the end for a heartier soup.
Instructions
- Dice the carrot, onion, and celery into small, even pieces. Mince the garlic and chop the parsley.
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery and cook for 4 to 5 minutes, stirring occasionally, until beginning to soften.
- Add the garlic and cook for about 1 minute, stirring frequently, until fragrant.
- Pour in the chicken broth. Add the Parmesan rind, if using, along with the Italian seasoning and black pepper. Bring to a gentle boil, then reduce the heat and simmer for 15 to 20 minutes.
- Add the tortellini to the gently simmering broth and cook according to package directions, usually 3 to 5 minutes for fresh tortellini. Avoid a hard boil so the tortellini do not break apart.
- Taste and adjust the salt and pepper. Remove and discard the Parmesan rind, if used.
- Stir in the grated Parmesan, chopped parsley, and lemon juice, if using. Add any optional greens or cooked shredded chicken at this stage.
- Ladle the soup into bowls and serve immediately with extra Parmesan, parsley, and crusty bread.
Notes
Ingredients You’ll Need
Here’s everything you need to pull together Valerie Bertinelli’s favorite soup. The ingredient list is refreshingly short, which is part of its genius.
| Category | Ingredient | Amount |
|---|---|---|
| Pasta | Cheese-filled or meat-filled tortellini | 12 oz |
| Base | Chicken broth | 6 cups |
| Fat | Olive oil | 1 tablespoon |
| Aromatics | Medium carrot, diced | 1 |
| Aromatics | Small yellow onion, diced | 1 |
| Aromatics | Celery stalk, diced | 1 |
| Aromatics | Garlic cloves, minced | 2 |
| Cheese | Grated Parmesan, plus more for serving | 1/2 cup |
| Herbs | Fresh parsley, chopped | 2 tablespoons |
| Seasoning | Italian seasoning | 1/2 teaspoon |
| Seasoning | Black pepper | 1/4 teaspoon |
| Seasoning | Salt | To taste |
| Optional | Small Parmesan rind | 1 |
| Optional | Lemon juice | 1 teaspoon |
A quick note on the tortellini: fresh refrigerated tortellini will give you the best texture. Frozen works too, just add a couple of extra minutes to the cook time.
How to Make Valerie Bertinelli’s Favorite Soup
Don’t let the short ingredient list fool you — there’s real technique hiding in this recipe. Here’s how to nail it every time.
Step 1: Prep Your Vegetables
Dice the carrot, onion, and celery into small, even pieces. You want them roughly the same size so they cook at the same rate. Mince the garlic and chop the parsley and set them aside.
This classic trio — carrot, celery, onion — is called a soffritto in Italian cooking. It’s the aromatic backbone of the broth and adds so much depth of flavor.
Step 2: Build the Flavor Base
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery and cook for about 4 to 5 minutes, stirring occasionally, until they start to soften.
Add the garlic and cook for just about 1 minute. Keep a close eye on it — garlic burns fast and bitter garlic will throw off the whole soup.
Step 3: Add the Broth and Simmer
Pour in all 6 cups of chicken broth. If you’re using a Parmesan rind, drop it in now along with the Italian seasoning and black pepper.
Bring everything up to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes. This is where Valerie Bertinelli’s favorite soup really develops its character.
Pro tip: The Parmesan rind is optional, but it adds a subtle, savory richness to the broth that’s absolutely worth it. Save your rinds in the freezer — they’re kitchen gold.
Step 4: Cook the Tortellini
Add the tortellini to the simmering broth and cook according to the package directions until tender. This usually takes about 3 to 5 minutes for fresh tortellini.
One important thing: avoid a hard, rolling boil here. Vigorous boiling can break open the tortellini and your filling ends up in the broth. Keep it gentle and steady.
Step 5: Season and Finish
Taste the broth and adjust the salt and pepper to your liking. Remove and discard the Parmesan rind if you used one.
Stir in the grated Parmesan and freshly chopped parsley. If you’re using lemon juice, add it now — it brightens the whole bowl and cuts through the richness beautifully.
Step 6: Serve It Up
Ladle the soup into bowls and top with an extra shower of Parmesan and a little more fresh parsley. Serve it immediately while it’s hot and the tortellini are still perfectly tender.
Grab some crusty bread for dipping. Seriously, don’t skip the bread.
Expert Tips for the Best Tortellini in Brodo
Use Good Quality Broth
Since the broth is basically the star of this dish, it really matters. A high-quality store-bought broth works well, but homemade chicken broth takes Valerie Bertinelli’s favorite soup to another level entirely.
According to Serious Eats’ guide to chicken soup, using a full-flavored, well-salted broth is the single biggest factor in the final result.
Don’t Overcook the Tortellini
Tortellini continues to cook even after you take the pot off the heat. Pull it just before it looks fully done and let the residual heat finish the job.
If you’re making this ahead or planning leftovers, cook the tortellini separately and add it to individual bowls. This prevents it from getting mushy sitting in the broth.
The Lemon Juice Trick
That teaspoon of lemon juice at the end might sound a little odd, but trust the process. It doesn’t make the soup taste lemony — it just wakes everything up and makes the flavors pop.
Variations to Try
Make It Heartier
Want to bulk it up? Toss in a handful of baby spinach or chopped kale right at the end. The greens wilt in about 30 seconds and add color, nutrition, and a slight earthiness.
Shredded rotisserie chicken is another great addition. It turns the soup into a more substantial main meal without much extra effort.
Swap the Tortellini
No tortellini on hand? Small pasta shapes like ditalini, orzo, or even acini di pepe work beautifully in this broth. The soup will have a slightly different feel but every bit as good.
For a lighter twist, try cheese-filled tortelloni — they’re bigger, cheesier, and absolutely dreamy in a golden broth. Fans of cozy pasta dishes will also love this buldak carbonara glass noodles recipe for something with a little more kick.
Go Vegetarian
Swap the chicken broth for a rich vegetable broth and use cheese-filled tortellini. It’s a completely satisfying meatless version that doesn’t feel like it’s missing anything.
Troubleshooting
My Broth Tastes Flat
This usually comes down to salt. Broth needs enough salt to really sing, so taste and adjust generously. A Parmesan rind simmered in the pot also adds a ton of background flavor.
If it still feels one-dimensional, a tiny splash of white wine or a dash of soy sauce can add surprising depth without being detectable.
My Tortellini Fell Apart
You likely had the heat too high. Always cook tortellini at a gentle simmer, not a rolling boil, and check it a minute or two before the package directions say it’s done.
The Soup Is Too Thick
Pasta absorbs a lot of broth, especially as it sits. Just add a splash of warm chicken broth and stir to loosen things up. Season again after adding more liquid.
Storage and Reheating
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store in an airtight container. Broth and pasta will thicken. |
| Freezer (broth only) | Up to 3 months | Freeze broth without tortellini for best results. |
| Freezer (with tortellini) | Not recommended | Tortellini becomes mushy when frozen and thawed. |
How to Reheat
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to thin it out. Stir occasionally and don’t let it come to a hard boil or the tortellini may break apart.
The microwave works too — just cover the bowl loosely, heat in 60-second bursts, and stir between each one.
No-Waste Kitchen Ideas
Got leftover broth? Pour it into ice cube trays and freeze it. You’ll have flavor-packed broth cubes ready to drop into sauces, risottos, or quick pasta dishes whenever you need them.
Leftover Parmesan rinds — which you’ve now been convinced to start saving — can go straight into your next batch of broth or any slow-simmered soup. This recipe is a great reason to finally start that rind collection. And if you love trying other celebrity-inspired home recipes, don’t miss this Sandra Bullock’s mother’s Helga cake recipe for something completely different and delightful.
Frequently Asked Questions
What is Valerie Bertinelli’s favorite soup?
Valerie Bertinelli has shared that her favorite soup is tortellini in brodo, a traditional Italian soup of filled tortellini served in a rich, flavorful broth. She’s described it as deeply connected to her Italian heritage and family cooking. It’s a classic for good reason — simple, comforting, and endlessly satisfying.
Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works perfectly in this recipe. Just add a couple of extra minutes to the cooking time and follow the package directions. The texture may be slightly firmer than fresh, but the flavor will be just as good.
Can I make this soup ahead of time?
You can make the broth base up to 2 days ahead and store it in the refrigerator. When you’re ready to serve, bring it back to a simmer and cook the tortellini fresh. This prevents the pasta from soaking up all the broth and getting too soft.
What type of tortellini works best?
Cheese-filled tortellini is the most traditional choice for tortellini in brodo and gives a delicate, classic flavor. Meat-filled tortellini adds a heartier, richer note. Either works beautifully — it really comes down to personal preference.
Is this recipe gluten-free?
Standard tortellini contains wheat flour, so this recipe is not gluten-free as written. However, gluten-free pasta options are increasingly available at grocery stores. If you go that route, watch the cooking time carefully as gluten-free pasta can overcook quickly.
Final Thoughts
This tortellini in brodo is proof that the best food doesn’t need to be complicated. It’s warm, deeply flavorful, and comes together in well under an hour.
Whether you’re making it because Valerie Bertinelli’s favorite soup caught your eye, or because you just need something cozy on a cold evening, this recipe genuinely delivers. Every single time.
Give it a try this week — and when you do, leave a comment below to let me know how it went. If you make it and love it, share it on Pinterest so other soup lovers can find it too!
